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Nakiyo Elite 4-Piece Complete Set with Magnetic Stand

Nakiyo Elite 4-Piece Complete Set with Magnetic Stand

NE-0040, ND-2010
Regular price $295.00
Regular price $500.00 Sale price $295.00
Sale Temporarily sold out
Magnetic stand style

In stock

Nakiyo Elite is a hybrid series that combines Japanese steel and style with European balance and construction to create a knife that cuts like a traditional blade but feels solid and familiar in the hand. Made with hard, stainless Damascus steel and ultra-durable micarta, Elite is built to withstand the rigors of the home or commercial kitchen.

The four-piece complete set includes the four most commonly used knives in the Elite series and comes with a complimentary magnetic bamboo knife stand our very own design, normally $39.90, as our gift to you. It stands freely on your counter and securely holds up to five knives with blades of up to 9.5". We offer it in two shades—pick your favorite!


90 mm (3.5") Paring Knife

The paring knife is best suited for paring fruits and produce due to its short, agile blade. The knife’s narrow point also makes it useful for tasks such as deveining shrimp, coring fruits, and precisely removing spots.

120 mm (4.7") Petty Knife

The petty or utility knife is a small, multipurpose blade that offers the versatility of a chef’s knife in a smaller package. Developed in Japan in the late 19th century with influence from European patterns, the petty knife's gently curved blade is useful for paring fruits and vegetables, slicing meat, chopping small produce, carving, and other tasks.

180 mm (7.1") Santoku

The santoku bōchō (三徳包丁) is a Japanese chef’s knife that combines the best features of the gyuto, the Western-pattern chef’s knife, and the nakiri, the Japanese vegetable knife. Its name, which means “knife of three virtues,” can refer either to its ability to cut meat, fish, and vegetables, or to the three functions of slicing, chopping, and dicing. The broad blade and gently curving edge, much like the nakiri, allow it to chop and dice produce more easily and comfortably than the gyuto. The downward-curving tip, a compromise between the square end of the nakiri and the narrow tip of the gyuto, facilitates fine cutting without sacrificing any chopping power.

195 mm (7.7") Chef's Knife

Gyūtō (牛刀), meaning "beef knife," is the Japanese term for a French-pattern chef’s knife. Also known as the yo-boucho (洋包丁), “Western chef’s knife,” the gyuto was developed in Japan after the Meiji Restoration of 1868. This blade shape was originally designed to process large cuts of beef but is now the most popular general-purpose knife in the Western kitchen. In addition to slicing meat, the gyuto is also particularly suited for chopping produce near the heel and for making finer cuts with the narrow tip.


Nakiyo Elite blades are forged from 67-layer Damascus steel, which is made by repeatedly folding and forge welding two stainless steels with different carbon contents. The resulting material bears the elegant, wavelike pattern produced by its many fine layers—a testament to its strength, flexibility, and durability. This Damascus envelops a core of harder VG-10 cobalt alloy steel, a high-carbon stainless steel developed in Japan. Hardened to a Rockwell hardness of 60±2, it accommodates a long-lasting, razor-sharp edge.


Nakiyo Elite handles are made from ultra-durable micarta, a synthetic material composed of epoxy-infused linen. Alternating layers of black and white fabric give the handle an eye-catching look reminiscent of wood grain, which is accented by a ferrule and endcap of stainless steel. Unlike traditional Japanese knives, which have lightweight handles, the dense handle material and full tang lend the Damascus Elite series a heft akin to that of German knives.

Care & Maintenance

Wash your knife by hand with warm water, soap, and a soft sponge or dish towel. Avoid prolonged exposure to heat or moisture. Remember—there's no such thing as a dishwasher-safe knife!

To prevent edge chips, avoid impacts with hard surfaces. Don't chop bones, shells, or frozen food, and cut only on a wood or bamboo cutting board. Don't leave your knife where the edge might come in contact with something hard, such as in a sink or a drawer with other knives.

Store your knife so that the edge is protected from abrasion and impact. We recommend a magnetic stand, but you can also use a knife block with horizontal slots. If you must keep it in a drawer, use an edge protector. See our storage options here.


Sharpen on a whetstone at an angle of 15° per side and finish at a grit of at least 1000, but preferably 3000 or higher. Pull-through and electric sharpeners should be avoided for Japanese knives.

Alternatively, you can have your knives sharpened professionally. Seattle Cutlery offers a state-of-the-art, mail-in sharpening service for our own customers, but other services may be available to you locally.

Honing steels are not necessary to maintain Japanese knives. You can optionally touch up the edge with a high-grit sharpening stone or a ceramic sharpening rod.


All Nakiyo, Tojiro, Sabatier, and SeaCut products sold by Seattle Cutlery are covered by our lifetime warranty against defects in materials and workmanship. If you follow our care and maintenance advice and your knife ever fails during honest use, we will gladly repair or replace it. Our warranty does not cover regular wear and tear or damage due to misuse, but we may still be able to help in some cases.

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Customer Reviews

Based on 8 reviews
Nakiyo Elite 4pc Set w/Magnetic Stand

We bought this set back in Oct 2023 and have loved them since. The knives are still sharp and look great on our counter. The magnetic stand has a smaller footprint than the traditional block stands, which we love! We are also able to display other knives.

Anilaben Sharma
Nakiyo Knives Set

Excellent choice good investment

Mary Hoover
Great knives

I’m amazed at how fast I get through my slicing and dicing. Really speeds up my dinner time prep.

Best housewarming gift ever

I’m enjoying my own new knives from Seattle Cutlery so much that I decided I’d splurge on a nice gift for my son, who’s becoming quite a good cook but was limping along with hand-me-down kitchen tools. He’s so happy with them! Cooking is easier, safer, and more enjoyable with good knives. These are sharp, well-balanced, and aesthetically very appealing. The customer service from Seattle Cutlery also really stands out. Thank you again, Reed!

Scot Fishkin

The knives are great


Length: Gyuto: 195 mm (7.7") blade, 325 mm (12.8") overall
Santoku: 180 mm (7.1") blade, 310 mm (12.2") overall
Petty: 120 mm (4.7") blade, 235 mm (9.3") overall
Paring: 90 mm (3.5") blade, 205 mm (8.1") overall

Weight: Gyuto: 225 g (7.9 oz)
Santoku: 225 g (7.9 oz)
Petty: 95 g (3.4 oz)
Paring: 90 g (3.2 oz)

Blade: 67-layer Damascus with VG10 cobalt alloy core

Edge: Double bevel, Granton edge (santoku only)

Handle Material: Linen micarta with steel ferrule and end cap

Handle Shape: Oval