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!