Thanks for these :)

I’m eating on a bamboo serving board - is that an issue with knife selection? And I feel like if I get a super sharp knife, being serrated won’t matter right?

The 7” one looks kinda rusty. But that aside it has that rustic look so kinda cool.

A friend just linked me to this: this is definitely closer to my criteria:

XINZUO 5 inch Utility Kitchen Knife High Carbon 67 Layer Japanese VG10 Damascus Stainless Steel Chef's Petty Knife Hammered Finish with Pakkawood Handle - He Seires https://www.amazon.com/dp/B075YHDL25/