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MAKO Japanese Steel Black 8″ Chef Knife
MAKO Japanese Steel Black 8″ Chef Knife
MAKO Japanese Steel Black 8″ Chef Knife
MAKO Japanese Steel Black 8″ Chef Knife
MAKO Japanese Steel Black 8″ Chef Knife
MAKO Japanese Steel Black 8″ Chef Knife
MAKO Japanese Steel Black 8″ Chef Knife
MAKO Japanese Steel Black 8″ Chef Knife
MAKO Japanese Steel Black 8″ Chef Knife
MAKO Japanese Steel Black 8″ Chef Knife
MAKO Japanese Steel Black 8″ Chef Knife
MAKO Japanese Steel Black 8″ Chef Knife
MAKO Japanese Steel Black 8″ Chef Knife
MAKO Japanese Steel Black 8″ Chef Knife
MAKO Japanese Steel Black 8″ Chef Knife
MAKO Japanese Steel Black 8″ Chef Knife
MAKO Japanese Steel Black 8″ Chef Knife
MAKO Japanese Steel Black 8″ Chef Knife
MAKO Japanese Steel Black 8″ Chef Knife
MAKO Japanese Steel Black 8″ Chef Knife
MAKO Japanese Steel Black 8″ Chef Knife
MAKO Japanese Steel Black 8″ Chef Knife

MAKO Japanese Steel Black 8″ Chef Knife

$249.00
Tax included.
MAKO Japanese Steel Black 8″ Chef Knife
$249.00
Tax included.

THE ONLY CHEF KNIFE YOU'LL EVER NEED
Meet the MAKO Japanese Steel 8" Chef Knife—the ultimate tool for anyone serious about cooking. We’ve taken the iconic chef knife and reimagined it, combining the precision of Japanese blades with the strength of German functionality.

THE RESULT? With perfect weight and balance, it transforms every cut into a smooth, precise motion. Made with premium AUS-10 Japanese steel and featuring a 67-layer damascus construction, this is no ordinary chef knife—it’s MAKO.

  • 67-layer Damascus construction for precision sharpness.
  • AUS-10 Japanese steel stays sharper for longer.
  • Hybrid blade shape for Japanese precision and German functionality.
  • G10 ergonomic handle for a natural grip.
  • Perfect hardness rating for durability.

Designed in our Melbourne studio.

QLD Customers: sale to minors under 18 years is prohibited. All QLD customers will be contacted for verification prior to order dispatch.

The Perfect Blend of Precision and Power
We’ve merged the best of both worlds: the razor-sharp edge of a Japanese blade with the sturdy, rounded belly of a German knife. This hybrid design gives you ultimate control and fluidity, making everything from chopping vegetables to carving through protein feel effortless. Its slightly front-weighted design naturally guides each cut, so every slice feels smooth, precise, and satisfying.

Built to Last—and Stay Sharp
With 67 layers of high-quality Japanese steel, the MAKO Chef Knife is built for performance. The Damascus layering not only looks stunning but enhances durability, keeping the edge sharper for longer. Thanks to the ultra-high carbon content of AUS-10 steel, this blade is tough, rust-resistant, and holds its edge meal after meal. Its perfect hardness rating (60 on the Rockwell scale) strikes the ideal balance between flexibility and strength, so you’ll have a knife that’s durable without the risk of brittleness.

A Handle Designed for Comfort and Control
The ergonomic G10 handle feels as good as it looks. Crafted from an incredibly tough, moisture-resistant composite, it offers a natural grip that makes slicing, dicing, and chopping not just easy, but enjoyable. Built to withstand years of use, this handle ensures precise control in every cut—so you can focus on creating, not struggling with your knife.

What is the difference between a chef knife and a santoku knife?
A chef knife like this one is your versatile go-to: perfect for everything from slicing meats to chopping dense vegetables, thanks to its curved blade and pointed tip. On the other hand, a santoku knife—with its shorter, flatter blade—excels at more delicate, precision tasks like julienning vegetables or cutting fish with a straight-down motion. Together, they form the ultimate kitchen duo, giving you the right tool for every job.

8 Inch Chef Knife

Blade Length: 205mm / 8"
Total Length: 340mm
Blade Width: 48mm
Blade Thickness: 2.1 +/-0.1mm
Weight: 245g

HRC: 60 +/- tolerance
Grind & Edge: 50/50 symmetrical grind at 10° per side

Blade Material: AUS-10 Japanese Steel 67-layer Damascus 
Handle: 430 Stainless Steel and G10

Japanese Steel blade from the Aichi region of Japan.
Handle crafted in China.

CLEANING
Clean your blade with a soft dishcloth, warm water and dish soap after each use. Avoid dishwashers, as high heat and harsh cleaners can damage handles and dull the blade.


USAGE
Designed for slicing, chopping and dicing. Avoid using on bones or to cut through frozen foods as the fine edge may chip. Also, avoid twisting or forcing the blade to prevent damage.

What are the MAKO knives made from?
Each knife is crafted using 67 layers of Damascus steel, combining a hard central core of AUS-10 with 33 layers of high-carbon stainless steel on each side. These layers are folded, compressed, and forged together, creating the distinctive "Damascus pattern" on the blade. The layering adds strength and resilience, while the AUS-10 core delivers superior performance.

What is AUS-10 Steel?
AUS-10 steel is a high-quality Japanese steel known for its exceptional strength, durability, and precision. This steel, produced by the renowned Aichi Steel Corporation in Japan, is significantly more expensive and higher quality than typical Chinese-made steels.

What is the Rockwell hardness of these knives?
The Rockwell hardness (HRC) is a measure of steel's hardness, with the ideal range for knives being between 58-60. If it's lower, the knife can be too soft and inefficient; if it's higher, the knife may be more prone to chipping. Our knives are rated at 60 HRC—perfectly balanced for durability and performance.

Why a G10 Handle? And what is G10?
G10 is a high-strength composite material, chosen for its durability, comfort, and resistance to cracking or harbouring germs. Unlike wood, which can crack, or plastic, which can be slippery and wear down, G10 offers a reliable grip and long-lasting performance. Its ergonomic shape and unique texture feel great in hand, making it one of the best handle materials available.

Where are the knives made?
Our Japanese steel blades are made in Japan. The blade and handle are then assembled by a select group of skilled craftsmen in Yangjiang, China. Yangjiang boasts over 1,000 years of knife and sword-making heritage, making it a leading centre for Japanese-style knife production, polishing, sharpening, and balancing. Though the blade and handles are created separately, we ensure there is no compromise on performance, honouring the revered traditions of the knife smiths who have refined this craft over centuries.

How do I sharpen my knife?
We recommend using the MAKO Precision Sharpener to keep your knife in top condition. For the best experience and long-lasting durability, sharpen your knife every 7-8 uses using the MAKO Precision Sharpener or a whetstone to maintain a razor-sharp edge. The MAKO Precision Sharpener also has a honing component, which is used to realign the blade between sharpenings. Honing can be done as often as you like (professional chefs do this at least once a day). The MAKO Precision Sharpener is specifically designed for these knives, as not all sharpeners are suitable for AUS-10 steel due to its hardness.

How should I store my knife?
Store your knife safely in its original box, a knife block, or on a magnetic knife holder. Avoid leaving it to rattle around in a drawer, as this can damage the blade and compromise safety.

Are these knives designed for left or right-handed users?
Both! These knives feature a unique kidney bean-shaped handle that is ergonomically designed to work comfortably in either left or right hands.

Are these knives dishwasher safe?
No, please avoid placing the knife in the dishwasher. Doing so can damage the blade and affect its performance, as well as harm the handle due to high heat and harsh chemicals.

How should I hold the knife?
To properly hold a chef knife, grip the handle in a way that feels comfortable for you. Some people prefer to grip the knife at the bolster, while others prefer to hold the knife further back on the handle. In any case, keep your grip firm but relaxed, ensuring your wrist stays loose to allow for smooth cutting motions.

Why do I need a utility knife if I already have a chef knife and a Santoku knife?
A chef knife is versatile with a curved blade and pointy tip, great for chopping, slicing, and tackling larger ingredients like meats or tough vegetables. A Santoku, with its shorter, flatter blade, excels at precision tasks like slicing vegetables or fish, using a straight-down cutting style. A utility knife, with its smaller and more agile blade, is perfect for in-between tasks like trimming, peeling, or cutting smaller fruits and vegetables. Having all three makes kitchen prep easier and more efficient for a range of tasks.

Can I use Japanese knives on any cutting board?
While you can use Japanese knives on various cutting boards, it’s best to choose softer materials like wood, particularly the MAKO Chopping Board Range. Avoid using them on hard surfaces like glass or stone, as these can damage the edge and reduce the knife's lifespan. If you are looking to invest in high quality wooden chopping boards, see our MAKO Chopping Board Range.

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