Made In Cookware - 8 Japanese Damascus Steel Gyuto Chef Knife - 66 Layers of Damascus Steel with

Wonderful knife! Love all my MADE IN products!! Read more

outstanding product...have several Read more

Very happy with this purchase... Read more

I am just a regular home cook who knows the value of having good knives, but I am not a knife afficionado or even close! Lol But dang, this knife is better than any issues have ever had! Most expensive knife i own and well worth it. Believe all those other reviews on how nice it is! This knife cuts like butter right out the box and is easily one of my favorites now! Read more

I love cooking, and I have a LOT of knives. Some of my other favorites are from Wusthof, Cangshan, and Keemake, which are all exceptional products at their varying price points, but this one should probably be included in that list from now on. First off, the blade is a beautiful, REAL damascus steel, not the printed-on or laser-etched pattern I've seen on many knives lately. The metal holds a very sharp edge for a long while, and hones easily without damage. It also does that beautiful ringing "shing" noise when you draw it from a knife block or hone it that seems to accompany many of my best-performing knives. I can effortlessly slice tomatoes and onions so thin you can read through them. I think the most unique thing, aside from the beauty of the blade, is the handle. Many Western chef's knives have a dramatically "indexed" handle, where it feels like there is only one correct way to hold it, and you will always know which way the blade is facing. Some knives forego this, like many traditional Japanese knives with their octagonal handles that allow you to hold them at any angle, but require some experience and possibly visual confirmation to keep track of which way your blade is facing. This is the best of both worlds; the softly rounded square grip gives you some clues as to which way the blade is, simply by feel, but you can easily rotate it into many grip angles for things like peeling and shaving fruits or vegetables, or taking delicate slices of sashimi off a fillet. Sometimes I like that hard indexing, but this really does lend itself to some fluidity I can't find in my other favorite knives. Good job, Made In, I wasn't sure what to expect, but you impressed me. Read more

My go-to kitchen knives are Damascus. I like that money is not wasted on the presentation box that I feel guilty about tossing in the trash. I hang my knives from a stainless steel magnetic bar, so I don't need a storage box or block. Slicing ripe tomatoes is my methodology for testing knives. You can tell a lot from a knife from the cut. I could feel the sharpness and the precision when I sliced a tomato paper thin, effortlessly. Just look closely at the slices, clean and thin! No resistance. This knife is full tang and it blends smoothly into the wood handle. The handle is super smooth and polished. I am not a fan of the shape of handle as it is square and doesn't feel as comfortable in my hand as my other Damascus knives. That being said, if you're going to spend the day chopping vegetables, consider that my usual knife weighs 286g to Made In's 202g. Wow, that's better than 29% lighter!! I can just look at the knife and see the blade is thinner. The knife feels more precision and my slices thinner. Overall, I did not feel Made In was sharper than my present set, but I did feel greater precision due to the thinness of the blade and an obvious difference in a lighter weight. the quality of the knife is undeniable and I would not hesitate to give this knife my full recommendation! Read more

This is a gorgeous knife. The handle is straight and thin with no swells like a traditional Japanese cooking knife. The full tang is obvious and is thicker than the blade by about 50%. The balance point is just before the start of the blade and it handles wonderfully. You can think of this as a thin chef's knife or a thick boning knife. It can handle like either for most jobs which makes it super versatile. Call it your do it all knife. The pictures speak for themselves but what they don't convey is how well this knife cuts EVERYTHING. It is VERY sharp. Cutting pieces of paper is child's play. Tomatoes are no issue, neither is squash, or steak. This makes quick work of most kitchen chores. There is very little that this knife can't handle. The fact that it's made with VG-10 steel means it will hold an edge for a long time. VG-10 has a Rockwell hardness of 60 and the fact that this is made in Japan provides me more confidence that this knife will last. I highly recommend this knife, it is my new favorite. Read more

This Made In - 8" Japanese Gyuto (Chef Knife) is the best knife that I have ever used. Hands down. I’m not a pro and haven’t handled a lot of knives, so when you go from a basic everyday knife to something like this, you are bound to be blown away. It’s cuts through onions effortlessly and feels like you are slicing into butter. And it’s a very attractive looking knife. Clean, smooth lines, and looks and feels good in my hand. It says there are 66 Layers of Damascus Steel, now I can’t count them but I believe it. It has a nice weight to it. Not too heavy but not too light either. It feels just right. The quality of this knife is undeniable and I think it is priced well at its price point. I wouldn’t normally spend this much on a knife, because I’ve very little experience with quality knives. However, now that I have used it, I can’t imagine wanting to use a basic knife again. Read more