Made In Japanese Damascus Steel Knives

Made In Japanese Damascus Steel Knives

Made In’s Japanese Damascus knives are forged in Seki, Japan, a city with more than 800 years of knife making. Each blade has a VG-10 stainless steel core clad in 66 layers of Damascus steel, sharpened to a 15-degree edge. The result is a thin, light knife that makes clean, precise cuts with little effort, finished with a hand-finished handle that resists slipping and staining.

  • VG-10 core, 67 layers total
  • 58+ HRC
  • 15° double bevel
  • Full tang
  • Forged in Seki, Japan

What Sets These Knives Apart

VG-10 core

A hard Japanese stainless steel that takes a keen edge and resists corrosion, so the knife stays sharp through long prep sessions.

Damascus cladding

Softer layered steel protects the hard core and gives each blade its own wave pattern.

15-degree edge

A finer angle than the 18-degree edge on Made In’s French Olive Wood knives, so the blade cuts with less resistance.

Double bevel

Sharpened on both sides, so the knives cut straight for right- and left-handed cooks alike.

Full tang

The steel runs the length of the handle for balance and control.

POM polymer handle

Hand finished, slip resistant, and stain resistant, with none of the upkeep a wood handle needs.

Choose Your Shape

Each shape suits a different cutting style. Many cooks start with a gyuto and add a nakiri for vegetables.

Gyuto

The all-purpose chef’s knife

The longest blade in the line, for slicing meat and fish, dicing onions, and mincing herbs.

  • 8.2-inch blade
  • Push, pull, and gentle rocking cuts
Shop the Gyuto »

Santoku

The compact all-purpose knife

A shorter blade with a flat edge and rounded tip, easy to control for everyday prep.

  • 6.6-inch blade
  • Forward push cuts
Shop the Santoku »

Nakiri

The vegetable knife

A tall, rectangular blade with a fully flat edge for clean straight-down chopping.

  • 6.6-inch blade
  • Vegetables, greens, and fine julienne
Shop the Nakiri »

Knife Sets

Matched blades at once

Buy the shapes together with the same steel, edge, and handle.

  • 2-piece: gyuto and nakiri
  • 3-piece: gyuto, santoku, and nakiri
Shop the 3-Piece Set »

Compare the Shapes

SpecGyutoSantokuNakiri
Blade length208 mm (8.2 in.)168 mm (6.6 in.)168 mm (6.6 in.)
Blade height43 mm (1 11/16 in.)44 mm (1.75 in.)48 mm (1 7/8 in.)
Overall length343 mm (13.5 in.)298 mm (11.75 in.)298 mm (11.75 in.)
Weight206 g (7.25 oz.)203 g (7.15 oz.)220 g (7.75 oz.)
Edge profileGentle curve to a pointFlat with a rounded tipFully flat
Best forProteins and general prepEveryday prep in smaller kitchensVegetables

Care and sharpening

  • Hand wash and dry right away. Never put these knives in the dishwasher.
  • Cut on wood or plastic boards. Glass, stone, and ceramic dull and can chip a hard edge.
  • Hone regularly, and sharpen at 15 degrees per side to keep the factory edge.
  • Avoid twisting the blade in frozen foods, bones, or hard squash rinds.

Japanese Damascus Questions

Gyuto or santoku: which should I buy first?

Choose the gyuto for its longer blade and wider range of tasks, including slicing large cuts of meat. Choose the santoku for a shorter, lighter knife that is easier to control in a small kitchen or for cooks with smaller hands.

Can left-handed cooks use these knives?

Yes. All three shapes have a double bevel, sharpened on both sides, so they cut straight in either hand.

How do these compare with Made In’s French Olive Wood knives?

The Japanese Damascus knives use harder VG-10 steel with a finer 15-degree edge for precise cuts. The Made In French Olive Wood Knives are forged in Thiers, France, from tougher X50CrMoV15 Nitro+ steel with an 18-degree edge and olive wood handles, for a sturdier, more forgiving knife such as the Made In 8-inch Forged Olive Wood Chef Knife.

Where can I compare all Made In knives?

See the Made In Knives page, and pair your knives with Made In Cookware.

Expertise provided by Knife Merchant, culinary tool specialists since 1996.

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