Edit: the prototypical stainless steel is Cr/Ni 18/10 with 18% chromium and 10% nickel, aka V2A or 1.4301
I recall finance going ballistic on my division at one point because our profit margin dropped by a tenth of a percentage point (and yet was still well above fifty)
Think of the savings of slashing that finance department staff :)
For $2000-4000, you can buy real stainless steel grills that are warrantied to last 15+ years, not 1 year.
Martensitic stainless steels are less corrosion resistant than austenitic steels and are ferromagnetic, but they're used for good reason. Unlike other types, martensitic steels are hardenable through heat treatment, making them the only suitable choice for many sharp-edged tools or parts subject to severe abrasion. Stainless steel cutlery is most commonly an 18/0 ferritic grade, but premium cutlery may be an 18/10 austenitic. Kitchen knives are invariably martensitic, because ferritic or austenitic grades wouldn't hold a sharp edge.