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!

 

 

Hey, I’m Ryan, and I got roped into the knife world when my brother Derek called me to help sharpen knives for his new venture, District Cutlery, which kicked off at Union Market in DC back in 2012. We weren’t “knife dudes” by any stretch, but with some learn-as-you-go grit and an epic trip to Japan, we built a business that delivers top-notch knives and service that keep folks coming back. I’m the lead sharpener and kind of the face of the shop, obsessing over edge geometry to make every blade perform at its peak—especially when thinning high-end Japanese or custom knives for customers who want perfection. What I love most is how our sharpening service doesn’t just sell knives but transforms them, making us a go-to spot for folks who trust my no-nonsense advice on keeping their blades razor-sharp. One time, a customer brought in a beat-up Japanese chef’s knife, doubting I could revive it; when I handed it back, gleaming and sharper than ever, their jaw dropped, and we ended up chatting knives for an hour.

My time in the shop is shaped by my life outside it—hanging with my wife and two boys, who make me a better guy, or sneaking off to forage mushrooms, fish, or jam on guitar and bass in a dad band. That balance keeps me grounded, and I bring that same practical vibe to knives, embracing their imperfections like the wabi-sabi of a handcrafted blade. My big goal for District Cutlery is to keep building a community that sees knives as tools to love and maintain, not toss away, connecting customers with the craft behind every blade. For newbies diving into high-end cutlery, skip the Reddit rabbit hole and visit a knife shop to feel the handle—Eastern or Western matters—and don’t stress over a patina on iron-clad blades; just rinse, dry, and let them age like a good tool. Oh, and don’t obsess over tiny flaws in Japanese knives—they’re made by humans, not machines, and that’s what makes them special! Like Hans in the Brothers Grimm tale, I feel lucky every day, with a “golden trade” that lets me play with the coolest knives and a skill I can take anywhere.



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.