Made In Cookware - 7" Santoku Knife France - Full Tang With Harbour Blue Handle

Made In knives are truly a cut above the rest. The olive wood handles are not only stunning but also elevate the knives to a whole new level of elegance. Having previously used Wüsthof knives, I can confidently say that Made In knives are the sharpest out of the box that I've ever owned. They effortlessly slice through meat, fruits, veggies, and cheese like butter, showcasing impeccable craftsmanship and attention to detail. These knives are clearly meticulously crafted, not just churned out in a factory, making them a standout choice for anyone who values quality and precision in their kitchen tools.

Very sharp knife and looks amazing. It came with a bandage.

I got this knife to be my “every day driver” Santoku. I prefer Santoku style knives for preparing vegetables, dicing, mincing, etc. for their flatter edge.The fit and finish on the Made In is very good. The handle is comfortable, no issues with grip. No sharp corner edges on the spine – I’ve had that happen with other knives, sharp enough to draw blood. It is balanced well and thin enough to work well. I prefer thinner knives, I rarely do anything that needs a more robust blade.One modest and one slight gripe with it. The modest gripe is that it came inconsistently sharpened. Portions of the blade were very sharp, others not sharp at all. I spent a few minutes with my sharpening stones (up to 3000) and it was ready to go. I’ve read other reviews that noted their knives came needing to be sharpened. Note, I bought a Made In Chef’s knife at the same time as this. It also came in need of sharpening work. Apparently this is a quality control issue that Made In needs to figure out. The slight gripe is that the Made In logo on the blade is raised, and when I’m washing it the cloth catches on this and I keep thinking there is something stuck on the blade that needs to be scrubbed off. A more subtle logo would be nice.

Bought this knife for my daughter and she loves it. In the box they put a band aid. Very sharp and precise cutting. I found the knife online for 80 dollars but waited to purchase it. Sale price was not available at the time. I paid 100 dollars for it and worth every penny.

Really great knife

First I received an empty box. Then they wanted me to send the empty box back. Then I finally get this knife and it won't even cut a tomato. I wiped it, stuck it back on the magnet, grabbed my identical Ikea blade and surgically cut the tomato like it was soft butter. I don't know if I just got a crappy blade, but I expected more from a French company with handmade offerings that are featured on television shows. It even came with a novelty bandaid with the logo on it! But it couldn't break tomato skin! WTF, Made-In?!

A gift for my son birthday!

Fun fact: The word ‘santoku’ translates to ‘three uses’ in English - which the knife is so appropriately named. With a good santoku, you’ll be slicing, dicing, and mincing your way through all kinds of (hopefully great?) cooking successes.First, I’ll start how I normally start with products like this: Thank you. I’m very fortunate to be able to get to test great products like this, especially since I take quite a bit of joy in cooking. And you’re going have to believe it when I tell you that cooking with Made In products makes the whole process so much more enjoyable.Good quality knives are probably some of - if not THE - most important tools you can have in your kitchen. They can make all the difference in making meals that much easier to prepare. When I’m cooking, the two knives I find myself reaching for all the time are a good 5” paring knife and a chef’s knife. These two will cover about 98%% if of your slicing and dicing duties. But over the past couple of years, I’ve starting gravitating towards using a santoku, largely due to just how spectacularly it handles mincing, slicing, chopping, and dicing things. Yes, you can do all of those things with a good chef’s knife - but the precision at which you’re able to accomplish this is kicked up another degree with your santoku due to the straight, wide blade coupled with the weight of the handle.Upon my initial use, I was stricken by how nice it felt in hand, how easily I was able to grip and maneuver it around. The handle is made of a nice, hefty stainless steel that attaches to a full-tang blade (the blade is all one piece from the tip and runs down through the handle) It’s sleek, ergonomically sound, and feels substantial. It’s thoughtfully bolstered and is very nice to use. I didn’t feel any kind of fatigue as I made my way through slicing garlic, chopping lettuce, trimming the fat from chicken, and cutting tomatoes. The blade's sturdiness seamlessly absorbs and balances the weight and friction of each precise cut, and its sharpness was well-noted. Compared to my Made In chef’s nice (also super nice!), this one feels similar. But, as I mentioned, this one feels like it allows me to be slightly more precise. I believe some of that is because of the granton edge (those little divots in the blade) that help to reduce friction as you’re slicing and helps keep things from sticking to it. Also, this knife came noticeably sharper right out of the box than my other Made In blades. I didn’t have to sharpen it right away, and I suspect I’ll be fine using just the honing steel for a while.If you’re looking for a really high-value/high quality cooking centerpiece, you’re going to do really well with this great santoku.