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 vegetable knife designed for users who value maximum sharpness and edge retention.

Blade:  Ironclad shirogami #2 (white steel #2) with a nishiji kurouchi finish

Handle: Magnolia with walnut ferrule

Blade length/OAL: 210mm/360mm

Blade Height: 48mm

Weight: 170g

Thickness: 2.2mm

Mr. Naoko Mazaki is relatively young and new to blacksmithing, though he continues to study under Master Kiyoshi Kato in Sanjo, Niigata prefecture where his forge is located.

Best Practices:

Wash and dry the blade by hand immediately after use. They are not dishwasher safe.
Use a soft sponge to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of the blade.
Do not cut through bones. This can chip the blade.
Never use this knife to cut frozen food.
Never twist, cleave or prise the blade.
Always use a wooden or plastic cutting board. Never cut on glass, marble, slate, a plate, china, marble or anything harder than steel. Also avoid bamboo as it is very hard and dulls knives quickly.
Store knives in a way that the blades will not knock into each other.
Use a ceramic honing rod or leather strop for the edge maintenance. Never use a coarse steel sharpening rod or diamond rod.
Do not use a wheel sharpener or sharpening tools. Always sharpen by hand on waterstones.