Item purchased will look different than item pictured due to variations in materials.
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.
This is a food prep 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.
Handle: Octagonal wa-style mango and bocote bolster with Black Linen Micarta and white G10 spacers
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, the Muteki Bladesmiths, apply the same techniques under Murray's tutelage.
Adam Andrews is a former butcher and one of the newest Muteki bladesmiths. Follow his work @aoaknifeworks
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.