Made In 6.6-inch Japanese Damascus Steel Nakiri

The Made In Japanese Damascus Steel Nakiri is built for vegetables. Its tall, rectangular blade and perfectly flat edge meet the cutting board along their full length, so each straight downward cut goes cleanly through an onion, a carrot, or a stack of greens without leaving connected pieces. Made In has it forged in Seki, Japan, with a VG-10 core inside 66 layers of Damascus steel.

Why It Performs

• Fully flat edge: Made for push cuts and straight chopping. Every cut reaches the board, so slices separate cleanly.
• Tall blade: The 1 7/8-inch height gives your knuckles clearance and doubles as a scoop for moving chopped vegetables to the pan.
• Double bevel at 15 degrees: Sharpened on both sides, so it cuts straight for both right- and left-handed cooks.
• VG-10 core and Damascus cladding: A hard stainless core for a long-lasting edge, protected by layered steel.
• Full tang, polymer handle: Balanced, with a hand-finished handle that resists slipping and staining.

What It Does Best

• Dicing onions, carrots, and celery
• Shredding cabbage and slicing leafy greens
• Thin slices of potatoes and root vegetables
• Fine brunoise and julienne cuts

Choosing the Right Made In Knife

The nakiri is not designed for meat, bones, or a rocking cut. Pair it with the Made In 8-inch Japanese Damascus Steel Gyuto for proteins, or buy both in the Made In 2-Piece Japanese Damascus Steel Knife Set. For a single all-purpose blade of the same length, see the Made In 6.6-inch Japanese Damascus Steel Santoku.