i'm looking at a knife that is d2 stainless that is 59-60.i have experience with a koa that is d2 tool steel..what is the opinion of d2 stainless will it hold a edge

D2 doesn't have enough chromium in it to be stainless steel.

True but it's about as close as carbon steel gets to being stainless.
I've never heard of D2 stainless. There is CPM D2 though.

There is only one formula for true D2 that I know of and it is a tool steel that is considered semi-stainless. It has higher chromium than normal high carbon/tool steel, but not as much as a true stainless. So it is a really good steel, but will need more care to maintain than a true stainless steel. I like D2 better than stainless for it's edge retention and hardness capability and I don't mind wiping it down every so often...

D2 is one of my favorite steels to make knives from.

Here's a picture of my 40+ year old, handmade drop point, made from D2 tool steel. It was oil-hardened to 60 Rc and is easily sharpened to razor sharp. The bad news, it stained very quickly and shows some use after processing upwards of 100 deer. I have no experience with Stainless tool steel, my stainless Buck knives are hard to sharpen and will not hold an edge as long as the old tool steel knife.

I could be wrong but I think it was D'Holder who said "D2 takes a terrible edge and holds it forever" I'm sure that was a tongue in cheek comment!