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.
Shirogami #2 carbon steel clad with stainless steel with nashiji finish
Rockwell Hardness 62:63
Handle: Magnolia with red pakka wood ferrule
Masakage Yuki knives are the least expensive route to stanless-clad shirogami blades; the gold standard in knifemaking. You get all the performance of carbon steel (a very long lived edge, ease of sharpening and a silkiness when cutting) without most of the maintenance issues as cladding with stainless steel reduces the risk of rusting.
"Making knives is delicate work with many considerations." - Hiroshi Kato, Master Blacksmith
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.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.