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Nakiyo Olive 3-Piece Chef Set

Nakiyo Olive 3-Piece Chef Set

NO-0031, ND-2011
Regular price $345.00
Regular price $504.00 Sale price $345.00
Sale Temporarily sold out
Utility Knife
Magnetic Stand Style

In stock

Nakiyo Olive is our premier series of hybrid-style knives, combining Japanese AUS10 Damascus steel with European-style construction and a hexagonal, full-tang handle. Natural olivewood gives each piece its own unique character and comfortable feel.

The three-piece chef set includes the versatile 8" chef's knife for larger tasks, the paring knife for fine work, and either the serrated or plain utility knife for everything else. It 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.

130 mm (5.1") Plain OR Serrated Utility Knife

This versatile, mid-sized knife is an excellent tool for most tasks too small for the gyuto. You can choose either a plain edge, best for chopping, paring, and carving, or a serrated edge, best for bread, citrus, and tough foods.

210 mm (8.3") 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 Olive 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 AUS10 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. AUS10 is produced by Aichi Steel corporation in Tokai, Japan, and is functionally comparable to VG-10.

Damascus steel was first developed in India over 2,000 years ago and quickly established a reputation not only for its beauty, but also as one of the greatest metallurgical innovations in history. Swords forged in Persia and sold in the Syrian city of Damascus inspired legends of their ability to slice through a gun barrel or part a hair falling across the blade. Although the ancient technique was lost to history around 1900, modern metallurgists have succeeded in reproducing the effect with state-of-the-art alloys to bring performance to the next level.


Nakiyo Olive handles are made from natural olivewood, bookended by a ferrule and endcap of stainless steel and accented by a red G-10 spacer and mosaic pin. It encloses a hidden full tang that gives the knife a balance akin to that of a German knife. The innovative hexagonal handle shape is perfect for both right- and left-handed users and features soft ridges that ensure a solid but comfortable grip.

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 1 review
Phil M.
Outstanding product

Outstanding product, sharp precise, looks great, feels great in the hand, will purchase more for my family…


Length: Chef: 210 mm (8.3") blade, 345 mm (13.6") overall
Utility: 130 mm (5.1") blade, 250 mm (9.8") overall
Paring: 90 mm (3.5") blade, 210 mm (8.3") overall

Weight: Chef: 220 g (7.8 oz)
Utility: 100 g (3.5 oz)
Paring: 90 g (3.2 oz)

Blade: 67-layer Damascus with AUS10 cobalt alloy core

Edge: Double bevel

Handle Material: Olivewood with steel ferrule and end cap, red G-10 spacer, and mosaic insert

Handle Shape: Hexagonal, rounded