The fixed blades,especially those using 6A(AUS-6) and 8A(AUS-8) are made in Japan; those are Japanese steels. Most of the straight carbon blades are Solingen(sp) steel and are probably made in Germany; although the Germans have been farming a lot of their work out to the Chinese lately. The Japanese blades at TKS are probably( I haven't bought one) as good or bettre than anything made here. made of the equivilant steel....in this case 440A and 440B. In fact the Japanese blades are a bit bettre in toughness and edgeholding since the equivilant AUS-6/8 contain a bit of Vanadium which increases toughness and edge holding. I have bought the Solingen blades before, but not from TKS, and both blades I bought were extremely "soft"; Rc of maybe 45-50. I WAS talking to Jim( the previous owner of TKS) once and he happened to have a Solingen blade handy and his hardness tester, and when I mentioned that to him, he tested the blade handy and said,"hmmmmm 45, cain't believe that". He didn't say anything more. I personally found them almost impossible to hold an edge; this is before I started knifemaking. If for some reason I were ever to buy one again, I'd sure as heck re-temper it. As far as the kits go, I personally hope the blades there are either Japanese or American....the Darrel Ralph Kits use AUS-8 steel, so the blade might be either Japanese or even Chinese. The one Chinese knife I own so far, has a great stainless blade. Depends on the Quality Control.....The Japanese take a lot of pride in their cutlery....the Chinese are learning. The one German stainless steel knife I ever owned(Puma White Hunter), the blade shattered when I dropped it on the basement floor. Obviously the steel was too hard and brittle. Never had a bad Japanese blade, made of Japanese steel. I'm not saying that ALL Japanese blades are perfect and that ALL German blades are bad, I'm not quite that idiotic(I hope). Just that , based on my experiences, I tend to trust the Japanese more accross the board. For that matter, there are a lot of American made knives running around with soft steel blades(420 or the equivilant) labeled as just Stainless, or(a good one) Surgical Stainless or 420HC, 420J2...or other impressive sounding terms. All of them work for a bit, none of them hold an edge worth a darn for too long. I"ve had personal experience with several of those kind, and know what I'm talking about. Made in America, though. When a manufacturer uses a good steel, they say so....when they don't, they play little games.