If it’s real D2 it will rust if you don’t keep it clean and oiled; even blades with coatings will rust on the most important part - the edge. If you use a D2 knife on certain foods it will start to patina in seconds. I prefer steels like VG10 and S30V because they are more rust resistant.
No need to get too caught up on the exact steel - heat treatment and blade geometry are far more important than the exact type of steel.