Re: Knife metals?
My favorite steel is ZDP-189. Only problem is it can be extremely difficult to sharpen if you're not experienced. I've also had good luck with S30V, but it doesn't hold a super sharp edge (hair whittling, scary sharp) as long as ZDP. It tends to dull slightly and then keep that "mostly sharp" edge nearly indefinitely. My only experience with D2 is a Kershaw Leek, and it seemed to be softer than I would've preferred. Also consider the newer, fancier steels such as S90V, M390, CPM-M4, and CTS-20CP, if your maker is willing to work with these.