I'm under the impression that all Damascus knives are clad. But the description for the Sakai Takayuki Damascus Wa-Gyuto says that it's AEB-L stainless steel: http://www.chefknivestogo.com/satadagy210.html
Am I wrong on the cladding? Is the Sakai Takayuki Damascus Wa-Gyuto a single steel? I've used single steel knives my whole life, and I'm leaning towards staying with a single steel.
Second question: I'm a vegan and I cut LOTS of veggies and fruits at home for meals every day. The Sakai Takayuki Hammered Damascus Gyuto looks gorgeous in the photos, and it's a lot cheaper than my other favorite, the Konosuke HD2 Wa-Gyuto Ebony: http://www.chefknivestogo.com/ko21wawiebha.html
I'm on a very tight budget and can only afford one incredible Japanese knife in my kitchen. Since I'm a vegan, this knife will be doing 99.9% of my cutting. Can anyone make an informed purchase recommendation between the two knifes mentioned above? Did I miss any obvious alternates (i.e., knives that I should buy rather than the Sakai or Konosuke?
Thanks for your assistance!