All work and no play made me a dull person.
Ever since I sold my camera shop I have been very busy making custom stamps for knife makers, blacksmiths, jewelers and leather workers, even a few head stamps for custom wildcat cartridges.
To tell you the truth I get a bit burnt out.
So I decided to make a knife to break the monotony of stamp making and make this kitchen knife.
It is a standard Sabatier form with a bit of Japanese Santoku flavor.

VG10 center San Mai with stainless steel damascus shell.
58 HRC and almost zero grind to promote cutting performance.
OAL 325 mm (13 inches) with 200 mm (8 inches) cutting edge.
Stabilised Silky Oak scales with red compressed fibre liners.
Cuts raw sweet potato like melted butter

Thanks for looking

a thing of beauty my good man.

Absolutely beautiful !!!

"stainless steel damascus shell"
Admittedly I know very little about metals......

Very nice!

As I’ve already said Gelan...absolutely outstanding mate. Your level of expertise, attention to detail and dedication to the job never cease to amaze me.

Thanks guys

@Chambered
The steel is in three distinct layers,
Stainless steel damascus (the silver color patterned steel) on one side,
VG10 hard inner steel (the black part)
and another stainless damascus on the other side.

Ie. it is VG10 encased in stainless damascus shell.

And here is the other side with my logo on it.