1. Use a wooden or plastic cutting board. Hard surfaces like glass, marble, or ceramic can damage the edge.
2. Hand wash only. Harsh detergents and prolonged water exposure can cause the steel to rust. Dry immediately with a soft cloth.
3. For best results, have your knife professionally sharpened every 6 to 12 months with regular use. maintain the edge with a honing steel between sharpenings.
Store safely in a knife block, a protective drawer insert, or on a magnetic knife strip. Avoid storing knives loose in drawers to prevent dulling. A dull knife increases the risk of slipping and injury.
Each knife features a VG10 steel core, layered with 430SS stainless steel for a balance of durability and precision cutting. We select materials that enhance performance while ensuring long-lasting quality.
Our knives are forged and assembled in China, by a leading manufacturer with more than 50 years of knife-making experience. Our handles are handmade in Italy.
Our knives come with a 2 year warranty covering manufacturing defects. This does not cover normal wear and tear, improper care, or accidental damage. If you experience an issue, reach out to us with your proof of purchase, and we’ll help resolve it.
Yes, we accept returns within 14 days of purchase for unused knives in their original packaging. To initiate a return or exchange, please contact us at customercare@nomi.kitchen.
Both knives are versatile, but a chef’s knife typically has a curved blade for rocking motions, ideal for chopping. A santoku knife has a flatter edge, making it perfect for precise slicing and dicing.
The frequency of sharpening depends on usage. For home cooks, we recommend sharpening every 3–6 months. Regular honing can help maintain the blade between sharpening sessions.
For the best care of your knife, we recommend using wood or plastic cutting boards. Avoid glass, marble, or stone surfaces, as they can dull the blade more quickly.
Chef’s knife
All-purpose; ideal for chopping vegetables, slicing meat, and dicing.
Paring knife
Best for small, delicate tasks like peeling and trimming.
Bread knife
Serrated edge for cutting through bread without crushing it.
Santoku knife
Excellent for precision tasks like thin slicing and dicing.
Absolutely. Our knives are designed to meet the needs of professional chefs while being user-friendly for home cooks who value quality and performance in their kitchen.
The weight of a knife is a personal preference. A heavier knife can offer more chopping power, while a lighter knife provides more control and agility. Our Santoku knife weighs just under 200 grams, giving you a great balance of weight and control so it fits every cooking style.
We don’t recommend it. The high heat, detergent, and movement in the dishwasher can damage the blade and handle. Hand washing is always the best option to maintain your knife’s condition.
Using a honing rod regularly helps realign the blade's edge, keeping it sharp between sharpening. This practice is especially helpful for maintaining the performance of your knife over time.
A common way to measure the quality of a kitchen knife is through the hardness of the steel, often expressed as HRC (Rockwell Hardness Scale). We use high-quality VG10 steel for our core, which reaches an HRC of 62 after treatment. This level of hardness surpasses the industry standard of 56–58 HRC.
Additionally, our knives have an outer layer of 430 stainless steel to protect the high-carbon core. Our handles are handcrafted and are made from resin containing 30% vegetable waste.