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I'll throw my $0.02 worth in here, though I've never worked with the steel except as incorporated into some damascus. According to Devin Thomas who knows as much about high alloy knife steels as anyone I know it is outstanding steel. I've seen photomicrographs of it and it is extremely fine grained, which stainless seldom is. It polishes beautifully. The only thing I might disgree with Larrin on is the edge holding, but that's strictly based on the total carbides available. With about the same chrome and half the carbon of D2 it's not likely to be great at holding an edge. Then again, I've not used it by itself and might be surprised. Toughness is about half of edge holding in my experience.
Wish I could get it at a reasonable price in this country.
TexasJack, I'm curious about those quirks with larger blades. What happens?
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