ATS-34
154CM
D2 is almost in the "stainless" range and is also a great knife steel.
Heat treatment is probably more important than which stainless steel you use, at least when using the better ones. There are some guys here who make some wonderful stainless steel knives, but most bladesmiths on this forum seem to use non-stainless, high carbon steels that have other desirable characteristics.
Allan