Cover Nacionale Bladeworks knives are designed from a cook’s perspective, built around how Filipinos cook and what inspires them creatively
Nacionale Bladeworks knives are designed from a cook’s perspective, built around how Filipinos cook and what inspires them creatively
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Ryan and Karen David had no great ambitions—they just wanted to make the perfect knife. Now, Nacionale Bladeworks is found in the country’s most decorated restaurants
When dining at a restaurant for the first time, you notice certain things that suggest—accurately or otherwise—that you’re in for a superb meal. I don’t mean accolades and awards, but the quieter, thoughtful details. A featherweight Zalto wine glass, fine-tuned lighting that’s both flattering on the face yet impactful on the plate or a handwritten note that welcomes you to the table. Over the past few years, one item has begun to evoke that same particular thrill, whether carefully set at the table, presented in a stylish box or even employed in the kitchen: a Nacionale Bladeworks knife.
Nacionale Bladeworks was founded by Ryan and Karen David, a Manila-based couple whose combined backgrounds span professional kitchens, film and advertising—none of which, notably, includes formal knife-making training. Ryan, a self-described obsessive, spent his early adulthood cooking in professional kitchens before being pulled back into the family business—and the pull of that world never fully left him. “What I love about cooking is the repetition, the pressure, the speed and the mastery,” he says. “I miss it. Even now, I think that mindset still informs how I design products.” After years of collecting vintage cast iron and knives—two of many “well-loved, useful things” he admits an obsession with—and travelling to Japan to immerse himself in the philosophies and techniques of knife design, he slowly arrived at a conviction: the knife he wanted didn't exist yet.
Soon enough, Karen understood that this wasn’t just another curious fixation. “At first, when Ryan started talking about knives, I thought it was just another one of his very niche obsessions,” she recalls. “But when Ryan becomes consumed by an idea, there’s usually something very real behind it.” In 2018, Nacionale Bladeworks was born.
Above Ryan and Karen David, founders of Nacionale Bladeworks. “It is still very much a family business,” Karen says. “When people message the brand online, they're talking directly to Ryan.”
Ryan and Karen David, founders of Nacionale Bladeworks. “It is still very much a family business,” Karen says. “When people message the brand online, they're talking directly to Ryan.”
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“Growing up, I’ve always dreamed of becoming a chef. What I love about cooking is the repetition, the pressure, the speed and the mastery. I miss it. Even now, I think that mindset still informs how I design products. I like things that are functional and efficient. I became fascinated with the idea that a knife could be sentimental. It’s something you use every day and want to keep for decades. Eventually, I started collecting knives, studying materials, speaking to makers and learning everything I could.”
What followed was entirely organic. No paid advertising, no outside investment—just well-made knives, which they shared with chefs they respected in exchange for honest feedback. It didn’t take long for the Nacionale name to pass from kitchen to kitchen by word of mouth. The turning point came when chef JP Anglo tried their prototypes. “It felt like he recognised and understood what we were trying to build, even in its earliest, roughest form,” Ryan says. “This gave us the confidence that maybe we were building something meaningful.”
That instinct proved correct. Today, Nacionale's knives are in some of Manila’s most decorated restaurants—Toyo Eatery, Hapag, Helm, Sarsa, Pilya, among others—as well as kitchens in Hawaii, the United States, Europe and other parts of Asia. Several of the chefs who supported the brand in its earliest days have since become the country’s top culinary talents. The brand has since expanded beyond knives into tools, sharpening equipment, knife storage, custom restaurant commissions and, most recently, a chef-wear line. “Even though we’ve grown over the years,” Karen says, “it is still very much a family business. When people message the brand online, they’re talking directly to Ryan.”
Below, the Davids talk about the philosophy behind the knives, what separates a good blade from a great one and why designing from a cook’s perspective makes all the difference.
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Take us back to the beginning. What was the spark that inspired you to start Nacionale, and how did the brand come to life from there? How did you get into the industry, and how did you learn the craft?
Ryan David (RD): Around 2016, I started missing the kitchen. At the time, Karen and I were running other businesses, but I missed cooking, talking to chefs and being around a kitchen environment. That eventually led me into collecting vintage cast-iron pans and knives. Like most obsessions, it slowly spiralled to me studying knife makers, steels, construction methods and different philosophies around knife design.
We travelled to Japan to learn more, but very quickly realised that traditional knife-making is deeply rooted in Japanese tradition. While we respect and admire Japanese design, I felt there was room for something different. I wanted knives that had the performance and intentionality of Japanese knives, but reflected our culture and experiences.
At the beginning, we worked closely with local makers and craftsmen while learning everything through trial and experimentation. A lot of our early prototypes were rougher, heavier and more rustic compared to where we are now.
See also: Foodie Finds: where does Nicole Ortega like to eat and drink, and what does she order?
Above The details matter: Ryan David handles quality control personally, down to the final edge
The details matter: Ryan David handles quality control personally, down to the final edge
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The brand started with no paid advertising and no outside investment, and grew entirely through the community. How did that happen—and when did you start to realise that you were onto something?
Karen David (KD): The growth really surprised us. We didn’t approach Nacionale like a traditional business. We weren’t running ads or trying to force visibility. We were just making products we love and sharing them with people we looked up to.
The support from the culinary community really became the foundation of the brand. A lot of the cooks and creatives who supported us early on are now close friends. Looking back now, many of those chefs we filmed short videos with went on to become our country’s first Michelin-awarded chefs, which is incredible to witness.
Can you guide us through the products and services you offer at Nacionale?
RD: Nacionale Bladeworks, at its core, specialises in kitchen knives. We have our more accessible food service line for smaller batches and more artisanal releases. Over the years, we’ve also expanded into tools like spoons, tweezers, knife storage, sharpening tools and custom restaurant projects.
We also work with restaurants on custom commissions, whether that’s knives, uniforms or collaborative merchandise. Recently, we started expanding further into merch and chef wear, which has been a very exciting direction for us creatively. For us, it’s all part of the same ecosystem surrounding food, kitchens and hospitality.
Tell us about your knives. What makes a Nacionale knife different from others in the market?
RD: I think what makes our knives different is that they’re designed from the perspective of a cook. Our knives sit somewhere between Western and Japanese philosophies. We strive for balance physically and conceptually. We want something that performs extremely well while still feeling approachable and personal.
A lot of our design language is also influenced by skateboarding, music, street culture and everyday Filipino life. Even our use of materials (recycled skateboard decks, denim, resin, textured finishes) reflects that.
KD: We love experimenting to make sure that we are constantly evolving. Ryan gets restless creatively, so many of our releases are intentionally limited. Once a design has been explored fully, he usually moves on to the next idea. That means people who buy certain knives are also buying a snapshot of a particular moment in the brand’s evolution.
See also: Love food and travel? Here are 16 of the world’s most famous food markets
Above Every release is intentionally limited. Once a design has been fully explored, Ryan moves on
Every release is intentionally limited. Once a design has been fully explored, Ryan moves on
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From your perspective, what makes a truly good knife–and how have you translated this into your products?
RD: For me, the most important thing is balance and feel. A knife can look beautiful, but if it doesn’t disappear naturally into your hand while you work, something is off. After that, blade geometry becomes incredibly important. Like how the knife moves through food, how thin it can get behind the edge while still remaining durable enough for professional use. Then there’s edge retention and ease of sharpening. We try to find a balance where the knife holds its edge well without becoming overly brittle or difficult to maintain.
And of course, how it looks matters too. Good tools should feel considered.
What is it about Nacionale that you think has resonated so deeply with your customers?
KD: We don’t make products based on trends or marketing forecasts. Most of the things we create come from curiosity and experience.
I remember when chef Alvin Cailan visited our showroom and immediately started noticing these little design decisions without us needing to explain them. Cooks recognise when something is made for them. Cooking is intimate but also communal. I think people connect with Nacionale because the brand was built from a genuine love and understanding of the kitchen.
I knew early on that it wasn’t just about making knives. Ryan is very introverted. Through Nacionale, he found a way to express his inner world. I think that’s what people connect with emotionally.
See also: Tatler’s ultimate guide: where to order Hainanese chicken in Metro Manila 2026
How has the brand grown over the years, and where do you see it growing in the years to come?
RD: In the early days, it was literally just Karen and I working from home. We were packing orders ourselves, doing quality checks ourselves, sharpening, finishing and replying to messages. Even though we’ve grown significantly since then, we’ve intentionally kept the team relatively small and hands-on.
We do eventually hope to grow the brand internationally in a much bigger way. We’re open to finding the right partners who care about community and the craft and want to build something meaningful with us. Especially now, in a world that feels increasingly digital and automated, there’s something very grounding about making food for people.
What is new at Nacionale? Anything on the horizon you’d like to share?
RD: We recently released our first line of chef-wear. It’s super exciting for us. These pieces were inspired by workwear and kitchen uniforms, but approached through the lens of everyday wearability. We used materials that function inside hot kitchens while still feeling stylish enough to wear outside of work. We’ve always released small merchandise pieces here and there, but this felt like the first time we fully explored that side of the brand. Beyond that, we’re continuing to develop new knives, tools and collaborative projects.
Credits
Photography: by Koji Arboleda courtesy of Nacionale Bladeworks
About
Lauren’s love for food came much later in life than one would expect— an obsession awakened in the streets of Melbourne’s multicultural dining scene. Armed with this newfound passion, she returned to the Philippines determined to discover the best eats in her home country, with a personal advocacy to champion local cuisines and homegrown talent. Nothing is off-limits; if it’s delicious, it’s worth celebrating.
Work
As Tatler Dining associate editor, Lauren covers all things food and drink, from listing the latest openings in our monthly Dining Radar to interviewing chefs and bartenders about the biggest obstacles crippling the industry today. Beyond the digital space, she also organises Tatler Dining’s tentpole events, including Off Menu and Tatler Dining Kitchen, as well as the annual Tatler Best Philippines awards night and guide launch, detailing the best restaurants in the country.
For leads and event invites, contact her via lauren@tatlerphilippines.com or follow her on Instagram at @laurengolangco.
Photo: Ralph Mendo
