Patterson Blades Forged San Mai

Often referred to as 'spicy white' steel, 26C3 is prized by bladesmiths for its ability to achieve an incredibly fine, razor-sharp edge. It offers excellent edge retention and is relatively easy to sharpen, making it a top-tier choice for high-performance kitchen cutlery.

San Mai construction involves sandwiching a hard, high-carbon steel core between two layers of softer steel. This provides the superior cutting performance of a hard edge while the outer layers add structural integrity and toughness to the blade.

The full tang provides a solid, balanced feel that contributes to the knife's momentum during use. While it adds durability and stability, the knife is designed to feel substantial in the hand rather than overly heavy or cumbersome.

Because 26C3 is a carbon steel, it is not stainless and will develop a patina over time. To prevent rust, always hand wash and dry the blade immediately after use, and consider applying a light coat of food-safe mineral oil if you are storing it for an extended period.

A flat grind creates a consistent taper from the spine to the edge, which minimizes resistance as the blade passes through food. This geometry is ideal for clean, precise slices and helps the knife move through ingredients with less wedging.