I'm still really considering the damascus (which only has minor scratches), but i have to say, i'm very concerned about the non-stainless.
I think most modern Damascus blades are just cosmetic and may not have the corrosion protection for use around water - particularly saltwater. Make sure the blade as well as the other parts wont rust, the knife can be broken down for cleaning, and the handle is secure when wet. I use a stainless steel, serrated steak knife preferably with plastic handle as the beater / bait / utility knife and reserve the nicer knife for less slimey stuff.