In addition to having your knife performance tuned before it ships, you will received a coupon for complimentary re-sharpening of your knife (a $12-$50 value). That is the District Cutlery difference.
Crafted by Muteki Bladesmith Shamus Dotson, this is a butcher knife designed for users who value maximum sharpness and edge retention and who can exercise great care to prevent the edge from chipping.
Blade: Hand-forged shirogami high carbon steel (aka white steel) core, laminated with stainless. 6.22" double bevel edge (163mm), 49mm wide, 4.5mm thick.
Handle: Riveted Ironwood scales with brown linen micarta liners.
Carter Cutlery knives rival the best Japanese high performance knives.
Murray Carter is an ABS master bladesmith and the 17th generation Yoshimoto bladesmith. His knifes are forged with strict adherence to Japanese blacksmithing techniques, allowing him to manipulate steel to its highest potential. His apprentices apply the same techniques under Murray's tutelage.
We have travelled to Japan with Murray Carter and also learned knife-making from him at his forge in Oregon, and can personally attest to his talent and status as one of the world's elite makers.
Japanese steel knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.