Not to kill your argument here, but I think we are making a mountain out of a molehill before we have had proper feedback on this steel.
A couple of hardness points isn't going to make a huge difference if you are staying below 60. They say 58-60 because there needs to be some tolerance for error, as is common with most productions.
If you really want feedback that bad on this stuff I say get a knife with it and test it against something more well known (like vg-10 or AEB-L) and draw some conclusions from that, then come back and share with us what you have learnt.
Based on what I've read about Vanax 35 and 75, high alloy nitrogen steels (vanadium, etc) are going to be good stuff, they are just really expensive due to scarcity at the moment, and may not offer that big of a benefit to the kitchen knife world to warrant using it at the moment.
From my own personal speculation, I see nitrogen steels as being good candidates for survival blades. Fine grain (good toughness) from being powdered metal and extreme corrosion resistance are good characteristics for a durable blade. I imagine they can add whatever alloys they like, but it could be a minute until they get all the bugs worked out like heat-treat, machinability, etc.