Thanks. It is not like there is no chop-capable D2 blades out there, but, being 1.5+% carbon, it is easier to make (too) hard than tough. I do have to disagree on Busse’s INFI composition being close to D2. Open data suggests thrice less carbon, not-so-stainless 8% chromium and less alloying overall (they obviously aimed at having finer grain and Sandvik-esque qualities). That is nitpicking on my part, mostly. Cramming all-encompassing reference on commonly used knife steels into this post would have been both impractical and irrelevant. Also, I have a feeling that were not I lazy to use the Force search, I would have come upon said reference 🙂
>> Heat treatment is more important than type of steel, so don’t worry too much about intricate steel profiles like 1095 vs. D2 vs. VG10. Right on first, questionable on second. There are reasons people avoid generic heat treatment D2 on bigger chopping blades.