Cool pattern on the handle! :+1: Is that a sort of anodization?
Sanrenmu Land 811 (8104) with my new OZ titanium prybar:
You can get a harder edge sandwiched between softer steel. This results in better edge retention with less chance of snapping the blade under hard use.
The hard edge between softer steel is often referred to as “san mai” and definitely works. My Japanese kitchen knives can attest to that. Spyderco and Falkniven have released several models with this method of construction in their blades. Some older axes are set up this way too.
I’m not certain that damascus works quite the same way with all the tiny layers though. I’d be interested to find out.
Forgot this is with me everyday till Barry Lyndon mentioned a boot knife .
Well i have not owned a pair of boots since i was like 16 or something, leave that to the cowboys.
I do wish i could take away 36 years and be 16 again, or at least get the spine from back then.
CRKT PILAR
Blur 
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In stark contrast to my carry a few days ago, today I am carrying a Kershaw Chill.
Today just carrying the ZT 562 nothing special.
Sparky.
I could take away 60 yrs and still not be 16.
You ain’t got a problem.
Regarding Damascus. Look at some of the Japanese Chef, Santoku, etc knives.
waaay over 2 grand for daily working knives, mainly Damascus.
They cut you just looking at them. 99% Carbon, Centre layer brittle as,
I’ve yet to understand HOW you can get a super sharp blade.
Around 1/8th in thick while being 101 layers??.
I have 3 and 37 layer. Yes, super sharp and non brittle. But 101.
Spyderco Roadie (yesterday). Used it to cut down a large cardboard box that had been dumped in our communal garbage area.
TS111. pretty big and light. nicely made too.
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It looks like the modern interpretation of the swayback pattern. 
How is the pocket clip?
In the pocket is good out the pocket a little strong but its ok.
Anybody got a para 3 lightweight in allready?
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Love the shape of the Kwaiken…been thinking about picking one up but the blade thickness has been holding me back. How do you like it?
Ugh … You’re mixing steel lamination with damascus steel pattern. “Damascus steel” is not even sort of a steel and it has nothing to do with steel lamination (like “san mai” example, as someone above mentioned). It’s just pattern technique and quality of “damascus steel” depend from what steel you use. Most damascus steel knives nowaday originate from Pakistan and they are mostly low quality blades. There’s not one single advantage of damascus steel pattern apart from looking nice.
To be honest I prefer cheaper G-10/VG-10 above CPM-S35V/Ti version. Both are great, but G-10 feel just better in hand …
