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Made In Knives: Japanese Damascus or French Olive Wood? | Knife Merchant
Brand Guide
Made In Knives: Japanese Damascus or French Olive Wood?
Made In sells two very different lines of kitchen knives. One is forged in Seki, Japan, from a hard VG-10 core wrapped in layered Damascus steel. The other is fully forged in Thiers, France, from a tough European stainless steel and fitted with olive wood handles. This guide explains how the two lines differ and which one suits the way you cook.
Two towns, two traditions
Seki has made blades for more than 800 years, and its workshops are known for thin, hard Japanese knives. Made In’s Japanese Damascus line comes from Seki and follows that tradition: a light blade, a fine edge, and a shape built for precise cutting.
Thiers, in central France, is Made In’s other knife town and has long been the center of French cutlery. The French Olive Wood knives are fully forged there, each from a single rod of steel, which gives them the solid, balanced feel of a classic European kitchen knife.
The steel
The Japanese Damascus knives have a core of VG-10, a Japanese stainless steel that can be ground to a very keen edge. Softer layered steel surrounds the core: 66 Damascus layers that protect it and produce the wave pattern on each blade.
The French Olive Wood knives use X50CrMoV15 Nitro+, a European stainless steel valued for toughness and corrosion resistance. It is easy to maintain with a honing rod, which makes it a practical choice for cooks who would rather hone than sharpen.
Made In rates both lines at 58+ HRC on the Rockwell scale. The steak knives in the olive wood line are the exception at 56 HRC. With hardness so close, the more useful difference lies in how each line is sharpened.
With hardness so close, the more useful difference lies in how each line is sharpened.
The edge
Made In sharpens the Japanese Damascus knives to 15 degrees on both sides. A finer angle cuts with less resistance, which is why these knives glide through tomatoes, fish, and herbs. A fine edge also calls for more care: it should not be twisted in frozen food or used against bone.
The French Olive Wood chef knife carries an 18-degree edge, ground asymmetrically with a 14-degree primary bevel and a 4-degree polishing bevel on the reverse side. The wider angle stands up to hard squash and daily use and returns to sharpness quickly on a honing rod. The steak knives in the olive wood line are sharpened to 12.5 degrees.
Worth Knowing
The Japanese Damascus knives are sharpened equally on both sides and cut straight in either hand. The olive wood chef knife’s asymmetric edge should be sharpened to match: sharpen the main bevel, and only lightly polish the reverse at a shallow angle.
The handles
The Japanese Damascus knives have hand-finished POM polymer handles. They resist slipping and staining and need no care beyond washing and drying.
The French Olive Wood knives have olive wood handles, and no two share the same grain. Wood asks a little more of its owner: hand wash and dry the knife right away, never soak it, and rub the handle with food-safe mineral oil when it begins to look dry.
The shapes in each line
The two lines overlap only in their all-purpose knives. The Japanese line adds a santoku and a nakiri; the French line adds a paring knife, a bread knife, and steak knives.
| Shape | Line | Blade | Best for |
|---|---|---|---|
| Made In 8-inch Japanese Damascus Steel Gyuto | Japanese Damascus | 208 mm (8.2 in.) | Slicing proteins and general prep |
| Made In 6.6-inch Japanese Damascus Steel Santoku | Japanese Damascus | 168 mm (6.6 in.) | Everyday push cuts in a compact blade |
| Made In 6.6-inch Japanese Damascus Steel Nakiri | Japanese Damascus | 168 mm (6.6 in.) | Vegetables and straight-down chopping |
| Made In 8-inch Forged Olive Wood Chef Knife | French Olive Wood | 216 mm (8.5 in.) | Rock chopping and heavier prep |
| Made In 3.8-inch Forged Olive Wood Paring Knife | French Olive Wood | 97 mm (3.8 in.) | Peeling, trimming, and detail work |
| Made In 9-inch Forged Olive Wood Bread Knife | French Olive Wood | 229 mm (9 in.), serrated | Crusty bread, cakes, and tomatoes |
| Made In 4-Piece Forged Olive Wood Steak Knife Set | French Olive Wood | 114 mm (4.5 in.) | Steaks and chops at the table |
Which line suits you
Choose Japanese Damascus if
- You want thin, precise slices of fish, meat, and vegetables.
- You prefer push and pull cuts to rocking.
- You want a handle that needs no upkeep.
Choose French Olive Wood if
- You rock-chop herbs and onions and want a heavier, more forgiving blade.
- You would rather hone often than sharpen.
- You want wood handles and do not mind oiling them.
Knife Merchant Pick
For a first Made In knife, the Made In 8-inch Japanese Damascus Steel Gyuto covers the widest range of tasks in the Japanese line. In the French line, the Made In 8-inch Forged Olive Wood Chef Knife does the same with a sturdier edge.
For two knives at once, the Made In 2-Piece Japanese Damascus Steel Knife Set pairs a gyuto with a nakiri, and the Made In 2-Piece Forged Olive Wood Knife Set pairs a chef knife with a paring knife. The Made In 3-Piece Forged Olive Wood Knife Set adds a bread knife, and the Made In 3-Piece Japanese Damascus Steel Knife Set adds a santoku.
Care for either line
- Hand wash and dry each knife right away. No Made In knife is dishwasher safe.
- Cut on wood or plastic boards. Glass, stone, and ceramic dull an edge quickly.
- Hone regularly, and sharpen at the factory angle: 15 degrees for Japanese Damascus, 18 degrees for the olive wood chef knife, and 12.5 degrees for the steak knives.
Shop Made In
Browse Made In Japanese Damascus Steel Knives, Made In French Olive Wood Knives, or the full Made In Knives range, and pair them with Made In Cookware.
Specifications are from Made In’s published product information.
