It certainly would require some care though with the 304 stainless steel
+1
Type 304 stainless is great for two uses ... forks & spoons
Under the best of conditions, which means constant cleaning, it isn't bad. I don't know of any maker of salt water marine hardware that uses 304, they all use 316 (or 316L if welding is involved in the component).
The only drawback to 316/316L is that the price premium is roughly 100% more than 304.
I understand that this knife has a better edge that will hold better than the Ti
Hardenability is the biggest drawback for Ti use in knife blades.
Both unalloyed (commercially pure) and alpha alloy Ti are not hardenable.
Alpha-beta alloys (which include Ti-6-4) can be strengthened by solution heat treating and by aging.
Beta alloys have the highest hardenability, but are much less commonly used than other Ti alloys. These are:
Ti-13V-11Cr-3Al
Ti-8Mo-8V-2Fe-3Al
Ti-3Al-8V-6Cr-4Mo-4Zn
Ti-11.5Mo-6Zr-4.5Sn
The beta alloys are normally hardened to around 40 Rc. Most "stainless" knives will test 50 Rc, sometimes better. That's a large difference in edge holding ability.