Unsub, I kind of like your waki idea as you could cord wrap the tang..

Pitman I read on a forum somewhere (one of Andy's links) that blood, being salty water, attacks carbon steel quite vigorously so dulls carbon steel over stainless very quickly in kitchen (=edc) use. Having said that Cliff Stamp reported D2 was prone to pitting when used in corrosive environments. Hmm, perhaps a ceramic stick and bit of oily rag would keep a Dan edc shiny and sharp? But then there is always the new skinny Shaker..