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 vegetable knife designed for users who value maximum sharpness and edge retention.
Blade: AEBL high carbon stainless steel, non-laminated. AEBL is one of our favorite types of stainless steel at District Cutlery. It hones easily on leather strops.
Handle: Desert Ironwood with Copper Clad G10 and Black Linen and copper pins
Blade length/OAL: 69mm/170mm
Blade Height: 19mm
Jamison Chopp was a long-time apprentice of Murray Carter of Carter Cutlery. In 2020 he established his own factory in Oregon and began stamping blades with his own makers' mark. You can follow him on social media @jmchopp.
Wash and dry the blade by hand immediately after use. They are not dishwasher safe.
Use a soft sponge to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of the blade.
Do not cut through bones. This can chip the blade.
Never use this knife to cut frozen food.
Never twist, cleave or prise the blade.
Always use a wooden or plastic cutting board. Never cut on glass, marble, slate, a plate, china, marble or anything harder than steel. Also avoid bamboo as it is very hard and dulls knives quickly.
Store knives in a way that the blades will not knock into each other.
Use a ceramic honing rod or leather strop for the edge maintenance. Never use a coarse steel sharpening rod or diamond rod.
Do not use a wheel sharpener or sharpening tools. Always sharpen by hand on waterstones.