Nakiyo Teak San Mai 4-Piece Set with Magnetic Stand

The Nakiyo Teak San Mai series is made just for us by Tojiro in Tsubame, Japan. With the same teak handle as the Teak Damascus series, it features the slightly softer, three-layer blades of the Tojiro Zen line. The octagonal handle is suitable for both right- and left-handed users. Our four-piece set includes just the right knives for nearly any task.

For similar knives with alternative handle materials and shapes, check out the Tojiro Zen series.

What you get

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.

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.

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.

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. Tojiro’s 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.

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

The blade is made using the centuries-old san mai (“three-layer”) construction technique, in which a hardened steel core is forge welded to a jacket of softer steel for strength. Nakiyo San Mai blades are forged with a core of VG-10 cobalt alloy steel, a high-carbon stainless steel developed in Japan. Hardened to a Rockwell hardness of 60, it accommodates a long-lasting, razor-sharp edge. The core is clad in 13 chrome stainless steel, which strengthens the blade and guards against corrosion.

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.