Many outdoors type knives aren't "super" steels because they can't be sharpened easily in the field. I'd rather touch up a blade quickly once a day than have to spend hours once a week getting out proper stones or a Sharpmaker. They also tend to be a little softer so the edges don't chip when they come in contact with something hard, again because it's easier to maintain.
Corrosion resistance is another factor you have to deal with when looking at outdoors knives, and a healthy helping of chromium helps that as well, while unfortunately making the steel a little softer.
You want to make it into a serious cutter? Try convexing it.