"As they say in Italy, Italians were eating with a knife and fork when the French were still eating each other. The Medici family had to bring their Tuscan cooks up there so they could make something edible"
i have never used a knife with D2 steel, but i got a Fallkniven A1 which is made of VG10, and that is one wouderful steel. keeps the edge for a long time and is strong as hell!
for what i have herf about the D2 steel is that it is a great steel, sharp as hell and that it will keep the edge too.
i dont thik it matter what steel you got only the heating is done right. but i do belive that there are steels that are better ther others for different tasks. one might be hard as hell but wont hold for bending and stuff like that while a steel with a lesser HRC might do better in tasks which might need more strenght then sharpness.
personly i think that the VG10 has the perfekt mix of strength and sharpness. at least with the heating that Fallkniven uses 59HRC.
Both good steels. The knife itself and its edge geometry is much more important than the differences between these two steels. so is the heat treatment, of course, but that you can best infer from the reliability of the manufacturer.
VG-10 is an excellent steel as used in many of my Spydercos and I also have D2 blades from Camillus and Bob Dozier. They all perform beyond my expectations. As far as stainless goes, I have had no rusting or patina in D2 used in my kitchen.
I dont have alot of experience with the VG10, that said I do have a couple knives in D2 and I wouldn't trade them for anything. Easy to sharpen, stays sharp a long time, no problem with staining or rust.
A man who carries a cat by the tail
learns something he can learn in no other way.