Nakiyo Teak Damascus 5-Piece Master Set with Magnetic Stand

The Nakiyo Teak Damascus series is made just for us by Tojiro in Tsubame, Japan. Featuring the same traditional construction and Damascus steel blade as the Tojiro Shippu series, this line features handles of teak wood and water buffalo horn with an octagonal profile suitable for both right- and left-handed users. Our five-piece master set improves on the already versatile starter set with two specialized knives, a chopper for vegetables and a slicer for meat, as well as a longer chef's knife that's capable of any heavy tasks.

For similar knives with alternative handle materials and shapes, check out the Nakiyo Magnolia Damascus and Tojiro Shippu series.

What you get

90 mm (3.5") Paring Knife: The smallest knife typically found in the chef's arsenal, the paring knife is also the most agile. Perfect for paring fruits and vegetables, its narrow tip also makes it handy for garnish work and for fine tasks such as deveining shrimp. The Japanese paring knife is set apart from Western counterparts by the straight, angled blade, which also allows the knife to be used on a cutting board while maintaining clearance between the handle and cutting surface.

130 mm (5.1") Petty Knife: This is the Japanese version of the European utility knife and is an excellent tool for any smaller tasks. It can be used for slicing and chopping meat, fish, and vegetables, as well as for carving poultry, paring fruits and vegetables, and cutting tough foods like cured meats.

165 mm (6.5") Nakiri: Meaning "knife for cutting greens," the nakiri bōchō (菜切り包丁) is a traditional Japanese vegetable knife. While the gyuto's narrow blade and fine tip are better for cutting meat, the nakiri excels at chopping and dicing vegetables thanks to its broad, rectangular blade, which provides even chopping power along the full length of the blade. The rounded tip facilitates rock chopping.

210 mm (8.3") Chef's Knife: Also known as a gyūtō (牛刀), meaning "beef knife," the chef's knife is your go-to tool for larger tasks. Originally designed for processing red meat, it can also be used to chop vegetables near the heel. This size strikes a balance between the agility of a smaller vegetable chopper and the power of a larger (210-270 mm) chef's knife.

210 mm (8.3") Slicer: Called a sujihiki (筋引) in Japanese, the slicer glides effortlessly through meat and leaves an ultra-smooth cut surface. Because it doesn't need extra thickness or breadth for chopping, its blade is extraordinarily thin, narrow, and light.

Magnetic Bamboo Knife Stand: This stand of our very own design, normally $39.90, is included with the set 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!

Materials & Design

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 Damascus blades are forged from 63-layer (all larger knives) or 37-layer (paring, peeling, and petty knives) 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 62, it accommodates a long-lasting, razor-sharp edge.

The lightweight handle is crafted from strong and durable teak (Tectona grandis) wood, which provides a secure grip without upsetting the knife’s balance. The wood, among the most water-resistant species in the world, is secured and accented by a ferrule (collar) of black water buffalo horn. Its octagonal profile guarantees a firm hold and is suitable for both right- and left-handed users.