I would not go buy a new Buck 110. However the steel in the early Buck knives was top notch. Anybody ever see a "four strike" Buck?
I'm not a big fan of the old Bucks with 440C. 400C won't support a super thin edge (the carbides are too big), so while it has decent edge retention and corrosion resistance, you can't get them as sharp as I like. The current 420HC is not a premium steel, but with the Bos heat treatment it will get some work done and it will definitely take a very thin, very sharp edge.
But the best route is to get a custom shop or dealer exclusive model with CMP S30V or CPM 154.