Hello, Just a home cook here. First post. I’m looking to get my first good knife. To date, I’ve only had relatively basic knives. I’m looking to get a knife that brings as much pleasure as it does functionality, and some proper sharpening stones to go with it. I’m learning a lot as I research, but one question I have is about knives with hammered steel. At first, I assumed that it was purely aesthetic. Though, I’ve read that the pockets can help facilitate food falling off rather than sticking to the knife, which makes sense. My questions are, is there much benefit to hammered steel (in any regard), or is it 99% looks at maybe 1% functionality? And are there any drawbacks to hammered steel that I should be aware of? I’m not committed to hammered steel as I’m looking around, more or less wondering if I should be weary of it. As a side note, I’m open for any suggestions on a good mid-range, great looking, but more importantly great performing knife. Right now, I’m looking at Japanese steel, knowing that down the line I’ll also want to add some softer steel to my arsenal. I’m also looking at Damascus steel, understanding that I’m only interested in that for it’s looks, so I’m trying to be carful that I don’t get crap steel that looks nice.