Made In Japanese Knives Review

Chefs are always talking about Japanese knives. They love the thin blades, hard steel, and razor-sharp edges that differ dramatically from their German-forged cousins. I happily jumped on the bandwagon with Shun’s bestselling paring knife and have since added to my arsenal with Made In’s Japanese Damascus steel knives.

I tested all three styles in the collection, including the 8-inch gyuto, 6-inch santoku, and 6-inch nakiri, but only the gyuto and nakiri have become regular fixtures in my cooking routine. Where the santoku was heavy and unwieldy to hold, the other two seemed to become extensions of my hand. 

Japanese Damascus Steel 6-Inch Nakiri 

The nakiri, my personal favorite, has a different feel than the Western-style knives I grew up using because of its tall, rectangular blade and blunt tip. Instead of rocking and rolling, the flat bottom encourages you to push down and pick up. While the motion is less fluid than knives with pointed edges, it’s an ideal shape when cutting sweet potatoes into fries, shaving paper-thin slices of radish, and chopping large carrots. In other words, it’s the perfect knife for tackling vegetables, but less so for breaking down delicate filets of fish. 

Japanese Damascus Steel 8-Inch Gyuto 

The nakiri couldn’t be more different than the gyuto, which at 8-inches long and with its rounded blade, is more similar in style and length to a classic Western chef’s knife. It rock chops with ease and boasts an impressively sharp tip. This versatility means it’s a great tool to use when cutting a wide range of ingredients in the kitchen. I used mine for everything from halving a spaghetti squash to supreming an orange with excellent results every time.  

Japanese Damascus Steel 6-Inch Santoku

The santoku is similar to the gyuto with its multipurpose functionality and rounded blade, but is also heavier and shorter than the latter. In my hand, it felt bulky and less comfortable when compared with the lightweight construction and sharp tip of the gyuto. That said, this is purely a personal preference. The reality is that the “best” knife is one that makes you feel the most capable, regardless of style, origin, or cost.

All of the blades in Made In’s collection are full tang (they run through the entire length of the handle), double beveled (sharp on both sides), and forged from 66 layers of Damascus steel. The gorgeous wave pattern decorating their fronts is a direct result of the folds of metal merging into one. They’re by far the prettiest knives I own, and I proudly display them on the magnetic knife strip in my kitchen.  

My takeaway after a month of testing is this: If you are in the market for new knives or simply interested in experimenting with different blade styles, Made In’s nakiri and gyuto models are a great place to start. They’re an investment, but if you sharpen them frequently and never put them in the dishwasher, they’ll last for a long time. I’ve used mine almost daily since they came into my possession, and I have no desire to stop.  

Shop More Made In Products Below 

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