Why is it “cheap” if you have a middle section? That’s called Sanmai and the Japanese are famous for it.
Damascus is all about the looks these days with these mono steels at hand, not to mention powder steels.
The only “advantage” of “pure” damascus is that one steel wears faster than the other, giving you micro serrations.
That’s good for fabric like rope, but not ideal for a fine sharpness.
You never know what steel you get on a clone but even the 8Cr13MoV damascus on the Enlan EL01D is not that bad.
Thank you! Fluted titanium has a certain charm for sure!
I found my long lost Mikov SAK which I bought in the former Czechoslovakia many years ago. After some cleaning & oiling I reprofiled the edge on the main blade and finished it on a #3000 ruby stone. I also polished the handle scales to get rid off most of the scratches.
I like the looks of that. Always looking for slim, non-tactical looking knifes for dual use as a dining out steak knife. The chain restaurant steak houses tend to use a glorified butter knife for bread and steak duties.
Currently use a Maserin Gourmet 380 w/boxwood scales.
I once had a knife looking like that, maybe a bit less hight blade and then it off course dident have that hole, and then worst of all it had no lock what so ever.
Cant remember brand as this is around 35 years ago, and it was one i “found” in a place we broke into as kids, dont worry i am not like that anymore.
I have aa feeling it was some sort of fruit /vegetable knife or something, the blade was 110 mm or so long and it was quite thick too so the knife had a okay chop to it, just had to make damn sure you hit something with the no lock blade.