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Stain resistant steel knives are easier to maintain for average knife user. Main complaints about carbon(non-stainless) steel knives is that they can leave a metallic taste in your mouth and are unsanitary. Also they rust and corrode.
Carbon steel knives are widely used in Japan and Western world. They are not in mainstream kitchen cutlery, but high end knives are a different story. Besides, there are plenty of carbon steel knives outside of the kitchen cutlery, including folders and fixed blades.
A knife will be as "unsanitary" as the owner allows it. Properly washing and drying knives after their use will prevent rust and corrosion.
Stainless cutlery steel, despite its name also rusts and corrodes, just at a slower rate. Although, using dishwasher for stainless knives accelerates the rust considerably. That is one of the reasons why nowadays cutlery manufacturers slowly are replacing the term stainless with more conservative stain-resistant.
High end Japanese kitchen cutlery is using carbon steel knives very widely. The most expensive and best knives, from the best makers are carbon steel knives, e.g. Aogami 1, Aogami 2, Aogami Super, Shirogami series, etc.
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The same things as modern knives are used for, to cut things with.
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why knives and equipment are used for certain meat preparation
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Sure, here's a sentence using the word "knives": "I used sharp knives to carefully slice the vegetables for the salad."
Why knives and equipment are use to for certain meat preparation?
why knives and equipment are used for certain meat preparation
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