I may be one of the worst people to discuss Damascus, since I have said numerous time that Damascus cladding is something that doesn't do anything for the performance of the knife. But you're married to a professional sous chef, and he wants one, so here goes.
Damascus blades involve a form of lamination, where alternating thin sides of steel are bonded ("clad") on each side of a core steel, which forms the cutting edge. The knife blank, from which the knife will be made, can have upwards of 64 layers on each side of the core, for up to 129 layers total. Usually, it is in 33, 65 or 129 layer versions
The knife blank can then be processed (with much grinding and other metal removal), so as to expose the layering. The multiple layers form a highly decorative blade.
However, the only layer which has any real importance is the core. That's the layer which will eventually have the edge.
One steel processing company, Takefu Special Steel Company, makes the vast majority of knife blanks with Damascus cladding and sells them to knife makers and manufacturers. Their most common core is VG-10.
Depending on the quality control of the knife maker, VG-10 steel can be properly heat treated, or not properly heat-treated. A properly heat treated blade will cut decently well. An improperly heat treated blade can "chip", and have parts of the edge of the blade break off. Definitely not good.
To a certain degree, knowing which knife makers generally make good VG-10 blades, and which knife makers make duds, is somewhat trial and error.
Satake knives are not on my radar, nor am I finding much through Google. So that name is a blank, though some reference can be found on Amazon for a Satake Damascus santoku. However, it's a bit low-end and there is absolutely no customer feedback.
I'm going to hazard a guess that your husband might have said "Sakae" rather than "Satake". There is a reputable company, Takayuke, which makes hammered Damascus blades with VG-10 cores, and which uses the Sakae on some lines of its knives.
Ask your husband if "Sakae" was the name he was mentioning.
MAC also has Damascus blades, but the core steel is their "Original" steel, which is also the steel used in most of their "Professional" series knives. In my estimation, I would rate MAC's "Original" steel as easier to sharpen than VG-10, with a cutting quality very much the same.
Also, you did not mention what type of knife, or size, that your husband wanted.