As you say, D2 is an old, classic steel for dies etc. It's a very "old fashioned" steel by modern knife making standards, and
for many people it's been superceded by the new crucible steels. On the otherhand, some people swear by it. It gives a grainy edge due to the presence of loads of carbides which means it doesn't take an uber-smooth edge, but has micro-micro serrations that make it great for many cutting jobs. But the carbides also make it difficult to sharpen and machine. The standing joke is that it's impossible to sharpen well, but keeps an imperfect edge for ever.
It's difficult to polish, but is tough (it's a die steel). It has 12% chromium, which isn't enough to make it stainless. The problem is that it's brittle as hell if the heat treatment isn't perfect. Normally, 64 Rockwell is very high for a D2 knife and he's either got some very serious heat treatment magic or you wouldn't want to do too much levering with the blades. Some makers take D2 to 56 Rockwell and trade off reduced edge holding for a less brittle blade.
Benchmade take some of their D2 blades to 57-60 Rockwell (I have one of these and it's a good compromise). I ahve another D2 blade that's been taken above 60Rockwell and it chips easily

nick