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Knives
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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 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
