Different knife steels in same knife

[Minjin]

I'm thinking about getting a small slipjoint for dressier situations when a pocketclip sticking out probably isn't appropriate. I read this forum for a bit tonight and I see lots of guys talking about SAKs which are obviously stainless and older slipjoints which are mainly carbon steel. Now here's the kicker. Are there any knives that use carbon for the main larger blade and stainless for a smaller one? I'd love to have the edge holding and toughness of 1095 but if I want to pull out my knife and cut up some fruit, I'd rather do that with a stainless blade. I'm sure I could speak to some custom knifemakers and viola, my wish would be his command. However, my wallet isn't as thick as this would likely require.

Anyways, just thought it would be something that other people might have already thunk of, and that there might already be such a creature in existence.

Any ideas?

Mark

 

[Rod Neep]

Probably not (without going custom)... but that's the very reason why a lot of people like ATS-34 - effectively a "stainless", but with a lot of other great characteristics.

Rod

 

[lambertiana]

I have used plain carbon steel slipjoints for fruit on a number of occasions, and as long as you rinse it off afterward the only effect will be a little patina.

Another option would be a Queen in D2, great edgeholding and semi-stainless.