About Us


District Cutlery was founded in 2012 by brothers Derek and Ryan Swanson at Washington, DC’s Union Market and is the region’s premier destination for premium knives and sharpening services. We offer a curated selection of high-performance Japanese and Western knives, trusted by Chefs like José Andrés and DC's many passionate home cooks alike. Our sharpening team, trained by the absolute best in the business, provides unmatched service, repair and restoration, ensuring every blade performs at its peak. For over a decade, we at District Cutlery are dedicated to exceptional customer service and quality in everything we do. Not a single knife leaves our shop less than screaming sharp. We are dedicated to building a community that values quality tools and the art of performance cutlery, making cooking a joy for all. We really love knives.





Hey, I’m Derek, and my journey with knives started back in summer 2012 when I took my Henckels chef knife and TOJIRO bunka to a hardware store for sharpening—let’s just say the results were underwhelming. Frustrated, I searched for a specialist in DC, only to find the city’s knife shop had long closed, sparking the idea that I could learn to sharpen and maybe turn it into a side gig. A chance meeting with Union Market’s developer led to an invite to “pop-up” that weekend, and just like that, District Cutlery was born! Nearly 13 years later, I’m still fired up about leading our team to keep customers’ knives in top shape, making their kitchen prep a joy. One of my favorite moments was early on, when a skeptical customer brought in a stunning Hiromoto gyuto with a massive chip; I fixed it up, and when I showed him the result, his doubtful frown turned into a huge grin and a high-five that left me grinning too.

As the founder, my role is equal parts visionary, craftsperson, and educator—I love sharing the art of sharpening and helping folks pick the perfect blade. My Taekwondo practice, where I’ve earned the rank of master, shapes how I approach knives; both are humbling disciplines that demand persistence through setbacks, and I see my role as teaching and sharing knowledge, not boasting. At Blade Show in Atlanta, I’m inspired by the global knife community’s passion and innovation—it’s a reminder of how vibrant and decentralized this craft is. My big hope for District Cutlery is to build a community that values expertly crafted knives as lifelong tools, fostering connections with makers and customers alike. If you’re new to quality knives, skip the online forums and visit a knife shop like ours—trust me, after handling thousands of blades, I’ve got the real scoop to help you choose wisely!

 

 Ryan got started in this business when his brother, Derek, gave him a call to help him sharpen knives for his new business, which just popped up at the newly renovated Union Market in the heart of Washington DC. I found it funny at the time since we weren't exactly "knife dudes," but the opportunity presented itself.  With some "on the fly" and "learn as you go" training, as well as an unforgettable trip to Japan, we laid the groundwork for providing an exceptional product with exceptional service.  

My main skill is focusing on proper edge geometry to make sure the knife is working to the best of its ability.  I guess I'm sort of known for thinning out high end Japanese (and other custom) knives to meet the expectations of those particular customers who demand the best out of their blades.  While working behind the edge is critical for performance, I'm also somewhat proficient at hand sharpening on stones to quickly make the knife as sharp as possible while considering the longevity of the edge.  

Those sharpening skills have sort of put me in the role of not only the lead sharpener, but also the face of this business; since it's the sharpening service which keeps our customers coming back.  It's one thing to retail a certain product, like knives, but having a service behind it which can maintain, repair, and in many cases drastically improve the performance of those products, really makes us stand out.  I get people coming in all the time to ask me for sharpening advice and they really seem to respect my no nonsense approach to it all. 

I have endless advice on newbies getting into the high end cutlery world but some notable ones are as follows:

-Beware of bad advice you may read on places like Reddit.  Most of that advice comes from other people that came from other people and so on.  It's like a game of Bad Advice Telephone played by the armchair warriors with no real world experience.  Call your local knife shop and they'll answer your questions quickly and to the point.  

-It's worth a trip to a knife shop to put the knife in your hand.  There's nothing worse than receiving your blade and immediately being disappointed with how it feels.  There's really no recovering from it.  If you don't have a local shop, at least try to narrow down which type of handle you are comfortable with, Eastern or Western.  This is the main factor of how enjoyable the knife is to use, just ahead of good edge geometry.   

-Iron clad blades tarnish very easily and are not for everyone. but if you do have one or are thinking about it, let the patina happen.  I see customers constantly cleaning the heck out of their blades and worrying about the tiniest blemish.  It's ok for your knife to turn brown, just don't let it rust.  Rinse with water after use and thoroughly dry it and you'll be fine. Knives are a tool and they should look as such.  

-MOST IMPORTANTLY Japanese knives are not perfect.  They are made by people like you and me.  If you receive your knife and examine it with the intention of finding a flaw, you will find a flaw.  Some are slightly bent, some aren't ground perfectly, some have minor scratches, some have handles that aren't precisely aligned.  It's the nature of the game, Wabi Sabi.  Of course we examine and weed out extreme examples of those flaws, but most cases are so minor as to not be a real issue.  

My free time is spent with my wife and two young boys who make me a better man.  If I have any solo time I find myself in the woods foraging for mushrooms, or on the water fishing.  I also play guitar and bass in a local band with a few other Dads. Honestly, my life is pretty sweet. I've got the best family a man can ask for.   I've also got the coolest job playing with the coolest knives, and a skill I can take anywhere. My favorite literary quote is from a story I read to my kids at night by the Brothers Grimm, titled Hans In Luck,

                               

  Hans stood looking for a while, and at last said, "You must be well off, master grinder, you seem so happy at your work."

   "Yes," said the other, "mine is a golden trade; a good grinder never puts his hand in his pocket without finding money in it."



Hey, I’m Chad, and my love for knives kicked off as a kid at a Myrtle Beach shop, eyes wide at what I thought were the coolest “Rambo” blades ever—turns out they were just gas station specials, but they sparked a lifelong obsession! With my biochemistry background, I geek out over the science of choosing the right knife for the job, and I get a real kick out of teaching folks at District Cutlery why a sharp blade matters in their lives. I am, first and foremost, an educator. I love it when a guest leaves the shop with a greater understanding and appreciation of the role a sharp knife plays in their lives and in society. My favorite knives in the shop are Takamura’s—gorgeous, top-notch, and won’t break the bank. Outside the shop, I pour my heart into helping women in recovery through my sober living home, Ardan Community Living, and leading the DC Opioid Abatement Advisory Commission, which keeps me grounded and fuels my approach to knives. If you’re just starting with quality knives, my tip is simple: learn to hold and move it right to really feel the joy of the tool!




Dylan first became aware of District Cutlery in 2018 because there is no store quite like it and was immediately intrigued. Coming from a family proud of their hard work and ability to work with their hands he immediately knew he wanted to apprentice and become a cutler. Now, Ryan's second-hand man, he finds himself challenged everyday to increase his skills as like people, no two knives are exactly the same. "Nothing brings me more pride than turning a first time customer into a repeat customer because they now have knives they didn't know could be this sharp." The melding of history, metal and art is what makes Martin Huber Dylan's favorite maker in the shop. The care and craftsmanship turn these functional tools into one of a kind pieces of art meant to be used with joy everyday. One can't love a great knife without also appreciating the art of cooking and eating. At home I am not just a competent chef but adventurous as well. "I am always looking to cut through something new from jellied eels and geoducks to fried tarantula and rattlesnake on a stick all washed down with tequila with something dead in it." Dylan's would like to see that one day District Cutlery can be a bespoke space where we can not just have a functional work area but a space to share these wild stories. A strong believer in community he'd love to help create a space that would open more diversity into the industry. 




Hey, I’m Warren, and my journey with knives started about 13 years ago when I met Derek and Ryan at Union Market, bonding over our love for great wine and sharp blades. As a wine manager at Weygandt Wines, I saw Ryan sharpen knives and realized how a quality blade, like a fine bottle of wine, can transform a meal—my first Murray Carter knives from District Cutlery still make my kitchen prep a breeze! Now, after a chance reunion, I’m back at District Cutlery, passionately sharing the stories of our skilled craftsmen, whose knives carry generations of Japanese forging tradition. I love showing customers that these aren’t just tools but heirlooms that, with care, can last a lifetime, challenging our throwaway culture. My big hope is to build a community that cherishes well-made knives, valuing the makers and the craft, so every blade we sharpen stays out of a landfill. For anyone new to quality cutlery, I’d say invest in a great knife and learn to maintain it—it’s a relationship, not just a purchase!



Hey, I’m Ozzie, and my knife obsession kicked off in fine dining kitchens, where as a young cook my first VG10 Shun Premier petty knife turned delicate prep into something much more manageable. I was hooked immediately. After 20 years in the industry wore me down I turned to sharpening, eventually geeking out over advanced techniques from Ryan’s YouTube channel, and when I landed in DC, walking into District Cutlery felt like fate. As the web guy who also sharpens, designs graphics, and chats with customers, I love helping folks—especially newbies—find a blade that feels like an extension of their hand, whether they’re after a workhorse or a piece of art. Outside the shop, I’m always obsessively tinkering—sharpening, restoring knives, brewing sake, or cooking up a storm—all extensions of my passion for craft. My big dream for District Cutlery is a community where everyone feels confident with their knives, making every meal more fun. Cooking for others is just the highest form of showing love if you ask me. If you’re new to quality knives, just pick one that feels right—believe me, you’ll know it—and we’ll help you keep it sharp!

High-performance kitchen cutlery delivers its best results only when properly maintained. Check out our knife sharpening services for home cooks and professionals alike or our strops and stones section for all of your at home sharpening tools.