It looks pretty much like a stock, standard VG-10 cored damascus blade - with a price of $99 which is not all that spectacular for 210mm length. There are a lot of them out there. Takefu Specialty Steel Co. makes and sells the damascus blanks to innumerable cutlers, who then forge and grind the rectangular blanks into blades for sale.
I'm no fan of damascus. It doesn't add any specific advantages to the cutting performance. And, after just a little usage, the blade surface tends to look dismal with all of the scratches in the soft steel cladding layers. The appearance can be restored, but it requires re-polishing the full face of the blade to remove all of the scratches, then that face has to be re-etched in acid to re-highlight the various damascus layers. That's a lot of work for no cutting performance benefit.
While you can get VG-10 reasonably sharp, and, once properly sharpened, it can hold a decent edge for a respectable amount of use. The major problem is getting to that edge in the first place. VG-10 mandates that you have to carefully abrade any beaded edge away with progressively finer grit stones. If you attempt to remove a bead by just running the edge through a felt block, it has a tendency to snap the edge off below the thinnest point behind the bead - that mandates that you need to start over your sharpening process all over again.
I'm also noting that this is a 210mm blade. A 240mm or 270mm blade is (at least for me) a more pragmatic length.
You don't say where you are, but if you are in the USA, then you have some options. A stock, standard clad (but not damascus) Tojiro DP 210mm gyuto is available from amazon.com for $79.42. Also available from Amazon is a 240mm version for $89.95 and a 270mm long blade for $99.99.
Or, from various sellers on eBay, you can get a MAC HB-85, which is also 210mm long, and is a mono-steel blade (no cladding, hence not damascus) for just about $70. Tisn't fancy, but it is a basic honest blade.
Or, for about $110, you can get a MAC BK-100, which is 255mm long, and a good, honest, long-enough no-frills basic knife, used by quite a few line cooks.
By the way, how does beer come into this (other than as a universal libation)?