How Good is D2 Steel Knife Blades?

[Souichirou]

@Chronovore

D2 is highly dependent on heat treatment. A lot of the reputation driving its popularity today is based on more expensive American knives with better heat treatments. A major criticism and source of misplaced controversy regarding Chinese D2 is that it doesn’t live up to that reputation. Well, of course it doesn’t. These are less expensive mass-production knives. In my own experience, Chinese D2 is “okay”.

On the low end with companies like Kubey, Ganzo, Petrified Fish, etc.; it’s a big win over the 8Cr13Mov we were seeing at similar prices a few years ago. Versus 8Cr13Mov, Chinese D2 has slightly worse corrosion resistance but much better edge retention. It does take a little more work to sharpen but you won’t have to do it as often.

With companies like Civivi and Bestech, you might get a little better quality but it doesn’t stand out as much. I’d much rather have 14C28N, VG-10, or N690 in the $50-100 range. Those steels can hold a very nice edge and are much more stainless. I have limited experience with M390 but apples to apples with a budget heat treatment, the M390 should be a win on both corrosion resistance and edge retention.

I agree with some points but the ontario rat 2 is a solid knife that uses D2 steel and can be found around $40-50, I personally have one in my camping gear as a beater knife hasn’t failed me yet. I consider it a “Chinese D2” though its manufactured in Taiwan the steel is more than likely sourced from mainland China.

I agree VG10 is probably the best of the bunch easier to handle and sharpen and live with all in all, I like 14C28N BUT cant seem to get it as sharp as my VG10 knives.