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I don't know a lot about steels. What I would like to know is what's the difference between D-2 & A-2 steel. is one better than the other for knives? Is one better than the other for specific types of knives, or applications? How can I find out about different types of steel if I had questions? inquiring minds wanna know.
Do you want Edge retention? Or Toughness. From what I understand I'd go with A2 for toughness and with D2 for edge retention.
Alexander is right. Everything that make D2 excellent at edge retention are the higher levels of Carbon and Vanadium, plus the lack of Nickel leave D2 very brittle at high tempers. Where A2 has a compromising blend that lends itself better for "prying" type jobs.