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. The cutting steel of this line of knives is shirogami (aka White #1 high carbon steel). White steel knives generally take a very fine edge when sharpened properly. This line is heat treated to 63-64 HRC.
Handle is rosewood with ebony ferrule, D-shaped.
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.