favorite knife for kitchen work on fish and game

1983 in yokohama japan, I purchased a slicing knife made of Damascus forged blue steel and after 40 years it is still my favorite for prepping fish, fowl, prime rib. And I slice tomatoes paper thin. Every three/four separate uses I will pass it over a honing stone 2-3 swipes and it is ready to go. Because of the metallurgy it cannot be washed in a dish washer and must be dried well before storage to prevent rust. Razor Sharpe but not for torquing bones. It is a right handed knife, being beveled on one side, flat on the left side.

Current pricing in Japan is about 800 dollars. There appears to be a good used market in Japan with pricing at about 20% of new. I have ordered one through Etsy , a bit shorter used for the wife and should be here in a week.

I do not like stainless knives. They are good for butter slicing