Made in “[Country]” really doesn’t matter in terms of quality.

Many knives feature a proud “Made in Germany” or “Made in Japan” stamp, as these countries have long been revered for producing some of the world’s finest knives. However, the reality is that a knife’s country of origin doesn’t always guarantee top-tier quality. While national reputation can be an indicator of craftsmanship, factors like steel quality, heat treatment, and overall fit and finish are far more reliable indicators of a truly high-quality knife.

In my experience, knives that emphasize their country of origin but offer little information about their steel composition are often of lower quality than those made in lesser-known regions that provide detailed specifications. High-end chef’s knives, for instance, rarely boast “Made in [Country]” on their blades. Instead, they typically feature the name of the individual blacksmith or workshop that created the knife, highlighting the craftsmanship rather than relying on national prestige.

When evaluating a knife for purchase, focus on the details: look for specific information about the type of steel used, the materials and methods involved in its production, and whether the knife is suited to your intended use. Quality is found in the craftsmanship, not the country stamp.