Sure. I have 1095+15n20 damascus and damasteel will definitely hold an edge longer than that as long as the heat treat is good. If you like how it looks and don't mind the premium, go for it. If you want more edge retention, go for an SG2 damascus clad knife, or ZDP if you don't mind sacrificing toughness. Damasteel will serve you well though, just pricey and isn't a star in any one particular categories.So would you use it in your kitchen?
I have had a few pocket knives in damasteel but never a chef. Would love one from Mert, but again super priceyI agree with everything jedy617 & toddnmd have said - this material is (IMO) chosen for the esthetics since there are certainly others that are as good, if not better, from a knife material properties standpoint (AEB-L, CPM154, etc.) ... having said that Damasteel is very well regarded and (FWIW) I use a variety of damasteel blades from various makers (Dalman, Halcyon, Tansu, Mareko, etc.) and they all hold up extremely well albeit in a home kitchen with hi-soft boards ... plus they are (each in there own way) works of functional art. I even have an oyster shucker ... full disclosure - I don't pry with it / for that I use a more abusive taking carbon steel.
Do you want to post a pic of your damasteel blade...I think Damasteel is beautiful and should perform well. Certainly on the expensive side.
I recently bought a knife that I consider stunningly beautiful (and definitely expensive). Happy to have it in my collection.
The value of aesthetics is a highly personal and subjective matter and depends a lot on the individual's tastes and financial situation.
Gorgeous all.... which one is the best cutter