Looks similar to 9Cr-1Mo, but the C and Mo is too high. How was this chemistry analyzed, what product form are we talking about, and other details you can provide as clues?
The chemisty of this particular alloy is still not yet confirimed, it is a proprietary steel called INFI (although I suspect just the HT is proprietary) from a blade company called Busse. Ive seen some destruction tests of this stuff and was interested in what AISI or UNS equivalent was comparable.
This must be some form of patented tool steel. You have Co, V ,to produce those hard carbides ( tungsten is missing) , need closely to look for knife manufacturers, who keep developing exotic recipes.
Sorry, I do not have a direct answer to the OP's question.
In my opinion, these are deliberately added and not by accident. I would play with these elements while casting wear parts. However a high Mo content of 1.3% is not understood.
The chemistry almost exactly matches the Latrobe alloy I mentioned above, with only Ni and Co that are not part of the A8 Mod. Ni may have been added (if indeed it was intentional) to increase toughness or low temp. impact and toughness properties. Co may have been added for the same reason.
To answer the original question, it doesn't look like the Latrobe alloy or this INFI alloy have UNS numbers designated to them. It is most likely quenched (air or oil, possibly even continued into cryo) and double tempered slightly above 900F in order to get secondary hardening while maintaining high toughness. Based on the chemistry and datasheets on the Latrobe alloy, I see why blade manufacturers like this alloy.
OG is on track.
The Ni and Co will slow the heat treat response somewhat making quench rate less critical as well as adding some toughness. The tempers will be long (2hr + 1hr/inch, or more).
The medium C will limit how hard it gets.
In thin sections it should be suitable for forced air quench.
Looks like this alloy was based on the Latrobe Chipper Knife alloy.
It will have less wear resistance than D2 but a lot better toughness.