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Knives
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Minonokuni Homura 170mm Ao-Ko Nakiri
The Minonokuni Homura 170 mm (6.9 inch) nakiri construction consists of a matte stainless steel jacket welded to a core of Blue 2 carbon steel. This leaves only the exposed edge requiring the special care needed for carbon steel and creates a beautiful two-tone design as the exposed carbon steel develops a patina. Should the stainless steel become scratched or marred over time, it is easily restored using fine 0000 steel wool or synthetic pad. The blade is sharpened 50/50 and the oval sandalwood handle and blackwood ferrule are suitable for either left or right handed users. Primarily used as an all-purpose vegetable knife, the nakiri is a more durable version of an usuba due to the double grind. Learn More -
Made In 2-Piece Japanese Damascus Steel Knife Set
The Made In 2-Piece Japanese Damascus Steel Knife Set pairs the two blades that cover most of a home cook’s prep: the gyuto for meat, fish, and general cutting, and the nakiri for vegetables. Both are forged in Seki, Japan, with VG-10 cores inside 66 layers of Damascus steel, so they share the same sharp 15-degree edge, balance, and hand-finished handles.
What Each Knife Does8-inch gyuto: The all-purpose blade for slicing proteins, dicing onions, and mincing herbs.6.6-inch nakiri: A tall, flat-edged vegetable knife that makes clean straight-down cuts through onions, carrots, and cabbage.
Why It PerformsMatched steel and edges: Both knives share the same VG-10 core and 15-degree edge, so they cut and sharpen the same way.Two complementary shapes: The gyuto handles slicing and rocking cuts; the nakiri handles push cuts and chopping.Full tang, polymer handles: Balanced knives with handles that resist slipping and staining.
Choosing the Right Made In SetFor a third, more compact all-purpose blade, the Made In 3-Piece Japanese Damascus Steel Knife Set adds the santoku. Each knife is also sold on its own: the Made In 8-inch Japanese Damascus Steel Gyuto and the Made In 6.6-inch Japanese Damascus Steel Nakiri. Learn More -
Made In 3-Piece Japanese Damascus Steel Knife Set
The Made In 3-Piece Japanese Damascus Steel Knife Set gives you the three classic Japanese kitchen shapes in one matched set. The gyuto handles slicing and general prep, the santoku is a nimble everyday blade, and the nakiri is built for vegetables. All three are forged in Seki, Japan, with VG-10 cores inside 66 layers of Damascus steel and 15-degree edges.
What Each Knife Does8-inch gyuto: The longest blade, for slicing meat and fish and for larger prep jobs.6.6-inch santoku: A compact all-purpose knife with a flat edge and rounded tip for push cuts.6.6-inch nakiri: A tall, flat vegetable knife for clean straight-down chopping.
Why It PerformsOne steel, one edge: All three share the VG-10 core and 15-degree edge, so they cut and sharpen alike.Three shapes, three cutting styles: Rocking, push cutting, and straight chopping are each covered by the shape best suited to them.Full tang, polymer handles: Balanced knives with handles that resist slipping and staining.
Choosing the Right Made In SetIf you want only a chef’s knife and a vegetable knife, the Made In 2-Piece Japanese Damascus Steel Knife Set includes the gyuto and nakiri. Each knife is also sold individually: the Made In 8-inch Japanese Damascus Steel Gyuto, the Made In 6.6-inch Japanese Damascus Steel Santoku, and the Made In 6.6-inch Japanese Damascus Steel Nakiri. Learn More -
Made In 6.6-inch Japanese Damascus Steel Santoku
The Made In Japanese Damascus Steel Santoku is a compact all-purpose knife for cooks who want Japanese precision in a shorter, easier-to-control blade. Its name means “three virtues” for the three jobs it handles: slicing, dicing, and mincing. Made In has it forged in Seki, Japan, with a VG-10 core inside 66 layers of Damascus steel and a 15-degree edge.
Why It PerformsFlat edge, rounded tip: The flatter profile meets the board along its whole length, which suits a forward push cut rather than a rocking motion.Compact blade: At 6.6 inches, it is easier to control than a full chef’s knife, especially in a smaller kitchen or for cooks with smaller hands.VG-10 core and Damascus cladding: A hard stainless core for a keen, long-lasting edge, protected by layered steel with a distinctive pattern.15-degree edge: Cuts with little resistance through vegetables, boneless meat, and fish.Full tang, polymer handle: Balanced in the hand, with a hand-finished handle that resists slipping and staining.
What It Does BestDicing and slicing vegetables with a push cutSlicing boneless chicken, pork, and fishMincing herbs and garlicEveryday prep for one or two people
Choosing the Right Made In KnifeFor larger tasks and a longer slicing stroke, the Made In 8-inch Japanese Damascus Steel Gyuto gives you 8.2 inches of blade. For vegetable-heavy cooking, the Made In 6.6-inch Japanese Damascus Steel Nakiri has a taller, fully flat edge. The santoku, gyuto, and nakiri are sold together in the Made In 3-Piece Japanese Damascus Steel Knife Set. Learn More$199.00 -
Made In 8-inch Japanese Damascus Steel Gyuto
The Made In Japanese Damascus Steel Gyuto is the Japanese counterpart to a Western chef’s knife: one blade for slicing meat and fish, dicing onions, and mincing herbs. Made In has it forged in Seki, Japan, a city with more than 800 years of knife-making history, with a VG-10 core inside 66 layers of Damascus steel. The thin blade and 15-degree edge make clean, precise cuts with little effort, and the flatter profile suits a push or pull cut as well as a gentle rock.
Why It PerformsVG-10 core: A hard, stainless Japanese steel that takes a keen edge and resists corrosion, so the knife stays sharp through long prep sessions.Damascus cladding: Softer layers protect the core and give each blade its own wave pattern.15-degree edge: A finer angle than the 18-degree edge on Made In’s olive wood chef knife, so it cuts with less resistance through tomatoes, fish, and herbs.Thin, light blade: The 2.3 mm blade glides through food instead of wedging it apart.Full tang, polymer handle: Steel runs the length of the handle for balance, and the hand-finished handle resists slipping and staining.
What It Does BestSlicing proteins, from chicken breasts to raw fishDicing onions, peppers, and other vegetablesMincing herbs, garlic, and shallotsBreaking down large produce such as melons and cabbage
Choosing the Right Made In KnifeFor dedicated vegetable prep, the Made In 6.6-inch Japanese Damascus Steel Nakiri has a tall, flat blade made for straight up-and-down chopping. The Made In 6.6-inch Japanese Damascus Steel Santoku is a shorter, nimbler all-purpose blade. The gyuto is also sold in the Made In 2-Piece Japanese Damascus Steel Knife Set and the Made In 3-Piece Japanese Damascus Steel Knife Set. Cooks who prefer a heavier Western knife with a wood handle should compare the Made In 8-inch Forged Olive Wood Chef Knife, which has a sturdier 18-degree edge. Learn More$239.00 -
Mac Japanese Series 6.5 in. (165mm) Nakiri
Award-Winning Precision: Mac Japanese Series 6.5 in. (165mm) Nakiri Vegetable Knife Transform your vegetable and fruit preparation with the Mac Japanese Series 6.5-inch (165mm) Nakiri, a knife celebrated for its exceptional performance. Specifically engineered to deliver impeccably clean and straight cuts, this Nakiri is your go-to for effortlessly chopping, mincing, and slicing all types of produce. This isn't just a claim; it's an endorsement from the experts! Recommended by culinary authorities like Cook's Illustrated and Bon Appetit, who laud it as "The Best Nakiri Knife for Slicing Vegetables Beautifully." They praise its robust construction, razor-sharp edge, and ergonomic design, noting how it "feels like the perfect extension of your hand." We wholeheartedly agree – its balance and control are simply outstanding. Whether you're preparing delicate garnishes, uniform diced vegetables, or powerful chopping, the Mac Japanese Series Nakiri empowers you to achieve professional-level results with every stroke, making it an indispensable tool for any kitchen. Learn More$97.95 -
I.O. Shen 6.7 in (170mm) Boning Knife
This I.O. Shen is longer than most boning knives at 6.7 inches. It can be difficult to find Japanese steel in a Western boning knife shape. The U.S. market tends to use softer steel boning knives requiring regular honing. This is an excellent option for someone who wants better sharpness and edge retention. A unique modified VG10 steel that is tough. I am comfortable recommending this knife for breaking down fish, poultry and meats, removing silver skin, etc. If you are going to be scraping bones for "Frenching" chops and that type of task, go with a softer steel. Learn More$189.95 -
Messermeister Suncraft Kawashima Elegancia 200mm Chef Knife
The Kawashima Elegancia 200mm Chef Knife is a beautifully designed gyuto kiritsuke amalgam. This is a true work-horse that will hold up to long hours of heavy use without honing. This knife has a tall blade with a gently sloped camber which creates great knuckle clearance and a smooth rocking motion. Uniquely shaped pakkawood handles curve into the palm which maximizes comfort and reduces arm tension; this knife can be used for hours without fatigue. Manufactured by Suncraft blacksmith Shoichi Kawashima in partnership with Messermeister, these knives offer the best of Japan and Germany - Japanese precision and German durability. This is not a knife that you need to baby. This is a tough blade designed for long hours of heavy use; this is a great choice for a serious line cook or working chef. Learn More$299.95 -
Messermeister Suncraft Kawashima Elegancia 250mm Slicer
Command the culinary landscape with the formidable Messermeister Suncraft Kawashima Elegancia 250mm Slicer, a blade of exceptional design and profound utility, meticulously hand-forged in the revered blade-smithing heartland of Seki City, Japan. This magnificent instrument transcends the confines of the kitchen, proving itself an indispensable partner whether you're elegantly slicing a holiday roast, meticulously fabricating fish shoreside, or expertly carving by the grill. Its unique wide-bodied and subtly curved profile distinguishes it, offering a harmonious blend of power and finesse for an unparalleled slicing experience. Learn More$279.95 -
Messermeister Suncraft Kawashima 6.5 in. Nakiri
Embark on a transformative journey into the art of vegetable preparation with the Messermeister Suncraft Kawashima 6.5-inch Nakiri. A magnificent collaboration between the esteemed Messermeister and the master artisans of Suncraft, this knife is meticulously forged in the legendary blade-smithing heartland of Seki City, Japan. It stands as an exceptional value proposition for a blade of such caliber, offering a specialized design crafted to elevate every slice, dice, and chop of your fresh produce into an experience of effortless precision and sheer joy. Learn More$299.95
