Nacionale Bladeworks Chefs Knife

San Mai construction involves layering a harder steel core—in this case, AUS10 stainless—between two softer outer layers. This design gives you the best of both worlds: a razor-sharp, durable edge that holds its sharpness well, supported by a tougher, more resilient body.

The Kurouchi finish is a traditional, rustic coating that helps protect the blade from corrosion. To keep it in top shape, simply hand-wash the knife with mild soap and dry it thoroughly immediately after use. Avoid abrasive scrubbers that could scratch or wear down the finish over time.

No, this knife is not dishwasher safe. The high-heat environment, harsh detergents, and moisture of a dishwasher can damage the ebony handle and compromise the blade's edge retention. Hand-washing is essential to maintain the integrity of the materials.

A hardness rating of 60 HRC indicates a blade that is quite hard, which allows it to hold a very fine, sharp edge for a long time. While this makes it excellent for precision slicing, it also means the edge is slightly more brittle than softer knives, so you should avoid using it on frozen foods or hard bones.

Yes, each Nacionale Bladeworks knife is professionally sharpened before it leaves the workshop. It arrives ready for immediate use on your cutting board.