At Nacionale Bladeworks, we celebrate our uniquely Filipino culture through design.

Our knives are made from the highest-quality steel and the finest materials for superior performance, versatility, and style.

From the do-it-all food service chef’s knife to the more artisanal hand-forged carbon steel knives, explore our collection to find a knife that is perfect for you.

What Makes Kitchen Knives Important?

Kitchen knives are inarguably one of the most essential tools in any kitchen.

Unlike the thick or heavy outdoor knives made for durability in rugged environments, kitchen knives are designed for food preparation and are optimized for precision, sharpness, and hygiene.

For a knife collector or enthusiast, the allure of kitchen knives goes beyond utility.

Knives can represent a piece of art, history, culture, and kinship– which is why many invest in high-quality knives and customize them to reflect their individual preferences and styles.

A good kitchen knife should make meal preparation easier and more enjoyable. That’s why we prioritize comfort, precision, and efficiency in our design.

Here are some key considerations at Nacionale Bladeworks and what to look out for when choosing the best kitchen knife.

Blade Construction

We want a knife that is sharp out of the box and can maintain its edge over time. This is achieved through meticulous blade geometry, including the grind and bevel.

The blade's cross-section, which combines the primary and secondary bevels, determines its thickness, cutting efficiency, and durability.

A thinner blade cuts through food more easily but is more vulnerable to damage, while a thicker blade is more durable but less sharp.

Proper Heat Treatment

Proper heat treatment is vital for achieving the right balance of hardness and flexibility in the blade. This process ensures that the knife can hold a sharp edge while being resistant to chipping and breaking.

Blade Shape and Design

The blade shape should match the knife’s primary function.

For example, using a chef’s knife with a versatile blade shape allows for various cutting techniques, such as slicing, chopping, mincing, and dicing. Its shape should facilitate a comfortable rocking motion for efficient cutting.

Comfort

An ergonomically designed handle provides a secure grip and reduces hand fatigue.

This will allow you to chop and slice for extended periods, which is essential for meal prep, especially if you are working with many ingredients and large portions of food.

Balance

A well-balanced knife allows for better control and maneuverability. The weight distribution between the blade and the handle should be harmonious, making the knife easier to use for extended periods.

Easy Care & Maintenance

A good kitchen knife should be easy to maintain. This includes the ease of sharpening the blade and their resistance to corrosion and staining.

Construction & Durability

High-quality materials and construction contribute to the knife's overall durability, ensuring it can withstand the rigors of daily kitchen use.

Size

The size of the knife should match the user's hand size and the type of cutting tasks they frequently undertake. A knife that feels comfortable in the hand is more likely to be used safely and efficiently.

The Different Kinds of Kitchen Knives

There are many kinds of kitchen knives available on the market, each made with a specific purpose. These are some common ones you may encounter.

Chef's Knife: A versatile knife used for a wide range of tasks, from chopping vegetables to slicing meat.
Paring Knife: Ideal for peeling and intricate work, providing control and precision for small tasks.
Serrated Knife: Perfect for cutting through bread and other items with a tough exterior and soft interior.
Utility Knife: A smaller, versatile knife that can handle a variety of tasks, such as slicing fruits and vegetables.
Boning Knife: Designed for deboning meat and fish, featuring a narrow, flexible blade for precision and leaving as much meat as possible.
Cleaver: A large, heavy knife used for chopping through bones and thick cuts of meat.
Santoku Knife: Known for its versatility, this knife is excellent for slicing, dicing, and mincing.
Fillet Knife: Features a flexible blade, ideal for filleting fish.
Carving Knife: This tool has a long, thin blade and is used for slicing cooked tender meats, such as roast beef or lechon manok.
Bread Knife: Similar to a serrated knife, but specifically designed for slicing bread without crushing its soft interior.
Tomato Knife: A small serrated knife designed specifically for slicing tomatoes cleanly.

Nacionale Bladeworks’s high-quality kitchen knives combine durability with superior performance to help you work better in the kitchen.

Our knives are crafted with great care and attention to detail to meet the highest standards of quality and functionality.

Japanese Knife Terminology Explained

At Nacionale Bladeworks, we incorporate traditional Japanese knife shapes for searchability and comprehension(or understanding/awareness).

While our knives are not of Japanese origin, we use these familiar shapes to describe their recommended use. Here are brief descriptions of some common Japanese knife shapes.

Bunka: The Bunka knife features a distinctive, angular tanto tip and a wide blade. It is ideal for general-purpose tasks, including slicing, dicing, and chopping vegetables, meat, and fish.
Gyuto: The Gyuto is a versatile chef's knife with a flat profile. It is suitable for a wide range of kitchen tasks, from slicing and chopping vegetables to cutting meat and fish. The Japanese word gyuto literally translates to “beef/cow sword” (gyu means beef/cow and to means blade). The shape became popular in Japan during the Meiji period (late 19th century) when Western culinary techniques were integrated into Japanese cuisine.
Honesuki: The Honesuki is a triangular, stiff knife specifically designed for boning and breaking down poultry, as well as other meat preparations.
Sujihiki: The Sujihiki is a long, narrow knife with a double-beveled blade that is excellent for slicing and carving meats, roasts, and fish with precision. The design is rooted in the need for clean, precise cuts, a principle central to the Japanese culinary arts.
Nakiri: The Nakiri has a straight, rectangular blade. It is specially designed for chopping and slicing vegetables with a clean, straight cut.
Santoku: The Santoku is a multi-purpose knife shorter, lighter, and thinner than most Western-style knives. It is typically between 5 and 7 inches and has a flat edge with a slight curve towards the tip, often referred to as a "sheep’s foot." This knife is adept at creating thin, uniform slices for dishes requiring more precision.

What Makes Nacionale Bladeworks Knives Special?

When you purchase a knife from Nacionale Bladeworks, you invest in a tool crafted with exceptional quality, innovation, and meticulous attention to detail.

Our knives feature the finest steel and eco-friendly materials, such as recycled plastics and sustainably sourced wood, to blend traditional craftsmanship with modern technology for superior performance and durability.

Our small, dedicated team embraces a hands-on approach from our initial design to the final quality check. We go to great lengths to ensure our knives are built to last and serve your kitchens for generations.

Finally, we take pride in our craft and stand by every knife we make. If you are not completely satisfied with your purchase or find defects in our workmanship, just send us a message for easy replacement or refund.

Please note that our guarantee excludes damage caused by heat, chemicals, or physical impact.

Why Good Design & Excellent Quality Matters

The process of creating a high-quality knife involves thoughtful design, premium material selection, and a meticulous and laborious process of shaping, honing, and polishing the blade.

This attention to detail ensures that the knife performs exceptionally well and lasts a lifetime with proper care.

The tactile experience of holding a sharp, well-balanced knife can be deeply satisfying.

The weight distribution, the feel of the handle, and the effortless glide of the blade through ingredients all contribute to a sense of mastery and control in the kitchen.

Ultimately, a great knife does not just chop but also transforms your kitchen game!

Frequently Asked Questions

Where are Nacionale Bladeworks Knives Made?

Depending on the design, our hand-forged knives are made in the Philippines and Southeast Asia. Meanwhile, our food service knives are made with Japanese or Swedish steel in China.

Do You Make Japanese Knives?

Nacional Bladeworks is proudly Filipino.

While we admire traditional Japanese bladesmiths, who are widely renowned for their exceptional craftsmanship, our design philosophy is rooted in our own culture, heritage, and environment– while keeping it super functional.

We are all about knives that work with the pros and do so with personality. We believe the everyday cook deserves a knife made just for them— artisanal quality without the artisanal price tag.

What Are The 3 Most Essential Kitchen Knives?

To echo the wisdom of the great Anthony Bourdain, we believe these three essentials can be used for most kitchen tasks.

Chef's Knife: A versatile knife for chopping, slicing, and dicing. It typically has a broad blade that tapers to a point that allows a rocking motion for easy cutting.
Paring Knife: A small knife ideal for intricate work such as deveining shrimp, peeling handy fruits and vegetables, or preparing small garnishes.
Serrated Bread Knife: A long knife with a serrated edge, perfect for slicing bread and other foods with a hard exterior and soft interior.

Why Do Knives Need Regular Sharpening and Care?

Regular maintenance, including sharpening, honing, and stropping, is essential for keeping knives in top condition. A sharp knife is vital for making food prep safer and more efficient.

Sharper knives also follow your hand with more ease, making it less likely to slip and cause injury. It also allows for a clean and more precise cut, which helps preserve the structure, flavor, and integrity of the food.

A leather strop may be used for daily maintenance. It is a quick method of keeping knives in shape between more dedicated sharpening sessions.

While stropping can reduce the need for frequent knife sharpening, however, knives cannot stay sharp this way forever. You will eventually need to use whetstones to sharpen dull blades.

When Should Kitchen Knives Be Replaced?

A well-cared-for knife can last a lifetime, but even the finest knives are not indestructible. While proper care and maintenance can extend their lifespan, it is best to replace your most used knives periodically.

While we advocate sustainable consumption and often recommend repair, kitchen knives must be replaced when they exhibit significant signs of wear and damage, including breaks, bends, rust, or nicks on the edge.

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145mm One-Piece Steel Steak Knife / Utility Knife

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