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 Sakai Kanechika line of knives are made by Master Fujii Keiichi of Sakai. Fujii san has over 50 years of experience. This line is made of VG10 high-carbon stainless steel clad in mild stainless for a total of 3 layers. This line is heat treated to ~62 HRC.
Blade width 46mm.
Blade thickness just over 2mm
Handle is brown pakka wood double-riveted to a partial tang
These 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.