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 edge retention and who can exercise great care to prevent the edge from chipping.
The Sakai Kanechika line of knives are made by Master Fujii Keiichi of Sakai. Fujii san has over 50 years of experience. The blade is stainless clad aogami high carbon steel (blue steel).
Handle is hand-sculpeted octagonal carbon fiber with G10 laminate spacers.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.