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 Performs

• Flat 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 Best

• Dicing and slicing vegetables with a push cut
• Slicing boneless chicken, pork, and fish
• Mincing herbs and garlic
• Everyday prep for one or two people

Choosing the Right Made In Knife

For 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.