I don't like Damascus blades. don't see the point. I though I saw it in knives that had a core laminated with Damascus , but then - why Damascus and not just one layer of steel? japanese gyuto (chef) are commonly made this way - very hard carbon steel core, laminated with Damascus, stainless or simply softer "iron". I don't see the advanteges of the Damascus lamination over the others.
as for all the blade being Damascus - don't see the point.