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.
The Heki Ryushi line of knives are made by Master Fujii Keiichi of Sakai. Fujii san has over 50 years of experience. The cutting steel of this line of knives is shirogami san steel (aka white #3 high carbon steel). White steel knives generally take a very fine edge when sharpened properly. This line is heat treated to 63-64 HRC.
These blades are sharpened for use in the left hand.
Handle is magnolia with buffalo horn ferrule. Octagonal and ovel shapes available.
Deba knives are used to butcher fish. They have a very thick spine making them durable enough to cut through cartilage. Care should be taken around larger, harder bones as the fine edges of the harder steel can chip.
Single bevel knives should be honed by hand on flat surfaces, and are best sharpened by trained professionals.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.