Something to look at which seems to be a brand professionals like is a Misono UX 10 series petty: http://www.chefknivestogo.com/mipakn15.html
It is full stainless and is made with "Swedish steel". I don't know which one but from my experience the Swedes do seem to know their steels. lol I am pretty sure it is not a powder steel though and I don't know how fine the grain is but they are popular knives nonetheless.
The main thing I can see is that it is hardened to 59-60, so it should be pretty resilient given what I have seen of Swedish steels. I wouldn't put any knife through solid frozen foods of course, but I don't see semi-frozen (i.e. slushy stage) or harder foods as being an issue.
Another knife at a better price which is fully stainless and uses AEB-L (which is a pretty fine grained steel made for razors, but not a powdered tool steel) is the Richmond Artifex 150mm petty : http://www.chefknivestogo.com/riar15pe.html
I like that it has a western handle with a bolsterless design so it should be fairly light in hand, similar to a wa handle (I'm loving my lighter wa handled knives), but it has a more familiar shape with the western handle. It was purpose built for professional use. Nothing fancy, just very good steel and should be a pretty tough knife that takes a good edge. Again I don't think I would have any issue using it on semi-frozen or harder foods.
The Tojiro DP would also be a good knife, but I don't know that I would use it on semi-frozen foods though given VG10's reputation for being a little chippy. You hit a small ice crystal with a very cold blade and you could end up with a chip. I don't think it would be an issue with harder foods like winter squashes though, plus it can take a pretty mean edge.
While I have not had experience with Goko's implementation of white #1 (I want to badly! lol), I have not had any issues with my white #1 knives being super reactive. They will patina (and have) as all carbon steels will and need the same care as other carbon steels, but they are not leaving dark spots in my cuts which is very important to me. They also did not patina immediately after the first use. It took a little while and several uses before it started and I even cleaned the protective varnish off the edge of the blade. That being said, I have read about other white #1 knives being pretty reactive (Tojiro ITK comes to mind) but all makers and their implementations of the same steel are different as are individual users opinions about reactivity. With Goko being stainless clad the only part to worry about is the edge, but that might still bother your wife. The same could be said about any of the carbon steels though, regardless of cladding.