SwatMC,
D2 steel is a great steel for smaller slicing processes but IS NOT really considered a "stainless" steel.
The Ka-Bar Next Generations that I have are made of 12c27 cutlery steel and is probably a bit more of a "stainless" steel then D2
You understand that there is really no completly "stainless steel" if it has carbon in it's alloy (400 series). Series 300 stainless is quite stainless however there is none to very little carbon in it and is not hardenable.
I you really have to have a knife that is stain free then consider Talonite. Talonite is not very hard since once again, no carbon, however the carbides that make up talonite just seem to cut forever, even when it "feels" dull it will cut you. Just ask Ken Onion if he has ever gotten cut on "dull" talonite.
I guess that all of this is just to say...go with the Ka-Bar. It will also be less expensive to replace if it gets to rusty on you.
FWIW
Ciao
Ron Cassel