Makito · VG10 Damascus
4.89 · 27 reviewsMakito Damascus Steel Knives With Coloured Blue Resin Handle
A bold-handle Japanese knife. 67-layer VG10 Damascus with stabilised burl wood and blue resin grip — multiple sizes for every kitchen task.
- Damascus steel knife range with blue resin handle
- Japanese steel construction, full tang for balance
- Available as individual knives or multi-piece sets
- Free worldwide delivery + 180-day money-back guarantee
- Free worldwide shipping On every order
- Lifetime warranty We stand behind it
- 180-day returns Plenty of time to decide
- 4.89★ rated From 27 verified reviews
What’s in the box
3 pieces, one set
Every piece below comes in the set, ready to use from day one.
- Bought separately
- 3.178,00 kr
- Set price
- 2.542,00 kr
- You save
- 636,00 kr
-
8.5" Chef Knife1.144,00 kr -
7" Santoku Knife1.144,00 kr -
3.5" Paring Knife890,00 kr
What’s in the box
9 pieces, one set
Every piece below comes in the set, ready to use from day one.
- Bought separately
- 9.725,00 kr
- Set price
- 5.085,00 kr
- You save
- 4.640,00 kr
-
6" Kiritsuke Knife1.081,00 kr -
7" Nakiri Knife1.144,00 kr -
8.5" Chef Knife1.144,00 kr
-
6.5" Nakiri Knife1.144,00 kr -
7" Santoku Knife1.144,00 kr
-
5" Utility Knife890,00 kr -
3.5" Paring Knife890,00 kr
-
8" Kiritsuke1.144,00 kr -
8" Deba Knife1.144,00 kr
Is it the right knife?
The Makito 6" kiritsuke. A nimble blade with a sharp tip.
A 147mm kiritsuke blade with a VG10 Japanese steel core and 67 layers of stainless steel, hand-polished for smooth, precise cuts, on a stabilised burl wood and blue resin handle. A shorter, lighter take on the kiritsuke for everyday prep.
- 147mm blade, light at 166g
- VG10 Japanese steel core, 67 layers
- Burl wood and blue resin handle
Best for
Choose the 6" kiritsuke if you like a compact, agile knife. The angled tip makes fine work like scoring, trimming and slicing shallots easy.
Is it the right knife?
The Makito 7" nakiri. Made for vegetables.
A 170mm flat-edged nakiri with a VG10 Japanese steel core and 67 layers of stainless steel, on a stabilised burl wood and blue resin handle. The straight edge meets the board along its full length, so every cut goes all the way through.
- 170mm flat edge for clean push cuts
- VG10 Japanese steel core, 67 layers
- Burl wood and blue resin handle
Best for
Choose the 7" nakiri if you cook a lot of veg. It chops cabbage, carrots and onions cleanly with a simple up-and-down motion.
Is it the right knife?
The Makito chef knife. One knife for almost everything.
An 8.5" (213mm) blade with a VG10 Japanese steel core and 67 layers of stainless steel, hand-polished for smooth, precise cuts, on a stabilised burl wood and blue resin handle. The all-rounder for chopping, slicing and dicing.
- 213mm blade for meat, fish and veg
- VG10 Japanese steel core, 67 layers
- Burl wood and blue resin handle
Best for
Choose the chef knife if you want one knife for most jobs. The long, curved edge rocks through herbs and onions and slices meat and fish cleanly.
Is it the right knife?
The Makito 6.5" nakiri. Tall blade, easy chopping.
A 165mm nakiri with an extra-tall 69mm blade, a VG10 Japanese steel core and 67 layers of stainless steel, on a stabilised burl wood and blue resin handle. The height keeps your knuckles clear and scoops chopped veg off the board.
- Extra-tall 69mm blade
- VG10 Japanese steel core, 67 layers
- Burl wood and blue resin handle
Best for
Choose the 6.5" nakiri if you want a cleaver-style veg knife. It powers through squash and cabbage and doubles as a scoop for chopped ingredients.
Is it the right knife?
The Makito santoku. The everyday Japanese all-rounder.
A 175mm santoku with a VG10 Japanese steel core and 67 layers of stainless steel, hand-polished for smooth, precise cuts, on a stabilised burl wood and blue resin handle. Slightly shorter than a chef knife and easy to control.
- 175mm blade for slicing, dicing and mincing
- VG10 Japanese steel core, 67 layers
- Burl wood and blue resin handle
Best for
Choose the santoku if you want an all-rounder that feels compact. Great for veg, boneless meat and fish, with a flatter edge for clean push cuts.
Is it the right knife?
The Makito utility knife. For the in-between jobs.
A 120mm utility blade with a VG10 Japanese steel core and 67 layers of stainless steel, on a stabilised burl wood and blue resin handle. Bigger than a paring knife, smaller than a chef knife.
- 120mm blade, light at 76g
- VG10 Japanese steel core, 67 layers
- Burl wood and blue resin handle
Best for
Choose the utility knife for sandwiches, tomatoes, cheese and small fruit and veg, the jobs where a chef knife feels too big.
Is it the right knife?
The Makito paring knife. Small, precise and sharp.
An 82mm paring blade with a VG10 Japanese steel core and 67 layers of stainless steel, on a stabilised burl wood and blue resin handle. Built for close, in-hand work.
- 82mm blade for detail work
- VG10 Japanese steel core, 67 layers
- Burl wood and blue resin handle
Best for
Choose the paring knife for peeling, coring, trimming and fine garnishes, anything you would do with the food in your hand.
Is it the right knife?
The Makito 8" kiritsuke. Long, flat and precise.
A 207mm kiritsuke blade with a VG10 Japanese steel core and 67 layers of stainless steel, hand-polished for smooth, precise cuts, on a stabilised burl wood and blue resin handle. A long, flatter edge with an angled tip for clean, controlled slicing.
- 207mm blade with an angled tip
- VG10 Japanese steel core, 67 layers
- Burl wood and blue resin handle
Best for
Choose the 8" kiritsuke if you like long, smooth slicing strokes. It handles fish, boneless meat and veg, and the tip is handy for fine work.
Is it the right knife?
The Makito deba. A broad blade for meat and fish.
A 203mm blade with a broad 56.5mm profile, a VG10 Japanese steel core and 67 layers of stainless steel, on a stabilised burl wood and blue resin handle. The extra width gives you weight and control through larger cuts.
- 203mm blade, broad 56.5mm profile
- VG10 Japanese steel core, 67 layers
- Burl wood and blue resin handle
Best for
Choose the deba if you portion a lot of boneless meat and fish. Like all Makito knives it is not for bones or frozen food.
The steel
Why VG10 Damascus?
Every Makito blade is precision-forged around a VG10 Japanese steel core with 67 layers of stainless steel, then hand-polished for smooth, precise cuts.
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67
Layers
Stainless Damascus for strength, stain resistance and longevity.
-
VG10
Japanese steel core
For excellent performance and durability.
-
Hand
Polished blade
Finished by hand for smooth, precise cuts.
-
Burl
& blue resin
A stabilised, durable handle, ergonomically shaped for comfort and control.
Specifications
- Blade
- VG10 core, 67-layer Damascus steel
- Finish
- Hand-polished
- Handle
- Stabilised burl wood and blue resin
- Knives
- Chef, santoku, two kiritsukes, two nakiris, deba, utility and paring
Care
- Use on wood or plastic boards only
- Hand wash and keep the blade clean and dry to avoid rust
- Hone regularly and sharpen when it stops slicing cleanly
- Not for bones or frozen food
In your kitchen
Burl wood meets ocean blue.
Stabilised burl wood and blue resin make every handle one of a kind. Start with a single knife or bring the whole collection home.
How it compares
Makito vs the usual suspects
| Feature | Makito | Supermarket knife | German steel knife |
|---|---|---|---|
| Cutting feel | Effortless, clean cuts with light pressure | Tears and squashes soft food | Clean, but needs more force |
| Stays sharp | VG10 core keeps its edge for longer | Dulls quickly | Needs honing more often |
| Precision work | Mirror-polished edge for slicing and detail | Thick, clumsy blade | Heavier, thicker blade |
| Value | 67-layer Damascus from 890,00 kr | Cheap, but replaced often | Premium prices for softer steel |
| Feature | Makito | Supermarket | German |
|---|---|---|---|
| Cutting feel | Yes | No | Partly |
| Stays sharp | Yes | No | Partly |
| Precision work | Yes | No | Partly |
| Value | Yes | Partly | No |
Loved in home and pro kitchens
Based on 27 reviews
Love my knife, although I do have to fight for it as my partner also loves using it. Its comfortable to handle; sharp and does the job
I recently purchased three knives and I’m absolutely loving them there perfectly crafted and a pleasure to use
I got to use these knives and I find myself beautifully!!! They are very unique
These are the nicest knives I have and probably ever will own. They are high quality and so sharp, I would highly recommend if you're looking to spend a bit of money, you will get what you pay for and then some. I feel joy when I look at and use these knives.
The knives came in a beautiful enclosed box. They were sharp and ready to use. The ergonomics of the handles is what I enjoy most, it is comfortable to work with. The blades are incredible. Easy to clean with mild soap and water.
The knife took a lot longer to arrive than expected, however now I have it, the quality is excellent and I am very pleased with my purchase. I will be looking to buy a full set in the future.
In professional kitchens
Trusted by professional chefs
Chefs who use Santoku knives
Gaetano Farucci
Head Chef, Caractère
Giuseppe Biuso
Executive Chef, Il Cappero (Michelin-starred)
Umang Patidar
Claridge's
Edisson Restrepo Hernandez
Las Chilmoleras
Alessandro Sana
Cacciari
Ross Gregor
MasterChef UK
Francesco Arena
Regina Elena 57
Alessandro Fiacco
Singer Palace
Julian George Howells
Merchant Navy C.O.C.
As featured in
Keep it razor sharp
Add the whetstone set
Four grits and an angle guide: everything you need to keep your Makito edge sharp for years.
Whetstone Sharpening Stones 400/1000 3000/8000 · 763,00 krFAQ
Good to know
Which Makito should I start with?
The 3-piece set: the 8.5" chef, 7" santoku and 3.5" paring knife cover almost every job, for less than buying them separately. Want the full collection? The 9-piece set has every knife in the range.
Can it go in the dishwasher?
No. Hand wash and dry it straight after use to keep the edge sharp and the handle looking its best.
How long does delivery take?
Shipping is free worldwide on every order. Most orders arrive within 7–10 business days; remote areas can take a little longer.
What if it’s not right for me?
You have 180 days to return it, as long as it's complete, undamaged and in its original packaging.
Is there a warranty?
Yes. Every Makito knife is covered by our lifetime warranty.
Ready when you are
Burl wood, blue resin, VG10 Damascus edge.
Bring it home and feel the difference on your very first chop.
- Lifetime warranty
- 180-day returns
- Free worldwide shipping
