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. While this blade is stainless steel, we recommend drying it promptly after use due to the effects of corrosion on the high-carbon content.
Blade: Stainless damascus-clad VG-10, etched
Rockwell Hardness ~62
Handle: Rosewood with ebony ferrule, octagonal.
In 1935 Hiroshi Kato san's father became independent from his Sensei. After finishing high school Kato san began his apprenticeship under his father. It's amazing that after over 50 years as a knife maker he's still inspired by thinking of people cooking with his knives. He always considers balance when hammer the steel, keeping in mind where a knife needs to be thin and where it needs to be strong. Hiroshi Kato recently retired and passed the reigns to his son.These knives are now made by Hiroshi's son, Yoshimi, who continues his father's tradition of craftsmanship in the Takefu Knife Village.
Yoshimi Kato also forges blades for the Masakage knife brand and the Kotetsu line of knives.
Kitchen knives are used to cut the ingredients in your food. Japanese kitchen knives are famous for their sharpness and edge retention. German knives are renowned for their durability. Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.