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Baccarat Daisho Nara 6 Piece Japanese Steel Knife Block Copper - $149 Delivered @ House


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This professional quality set comprises of five essential kitchen knives such as a 20cm chef’s knife, 20cm bread knife, 14cm santoku knife, 12cm utility knife and a 9cm paring knife. The Daisho Nara knives offer maximum sharpness and come complete with an antibacterial protective coating on the blade finish. They are forged from superior quality Japanese stainless steel. Designed with an elegant copper colour scheme, this knife block looks fantastic on any kitchen counter and introduces a touch of sleek, professional style to your kitchen. The Daisho Nara knives by Baccarat are universal in design, allowing for right or left handed use.

Also comes in Graphite & Brass (low stock).

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  • anyone know the quality of these?

    • I have the graphite coloured set and they look pretty but they don't hold their edge very long at all. Within a few weeks the blades had dulled and it became difficult to cut any kind of meat. Wish I had put the money towards the Shun classic 3 pc set for ~$260 recently because most of the time you really only use the chef's knife and parring knife anyway

      • What can you do bring back the sharpness?

        • Crap knives will always lose their edge fast.

          Want to bring back sharpness - buy some good knives - you will never look back

          • @tnarg: Even good knives need to be constantly sharpened, like any chef will tell you - to ensure they keep cutting cleanly and safely.

            You only have to watch Gordon Ramsey use his expensive and well made Wusthof knives to tell you how important it is to sharpen a good knife set constantly.

            It’s just that it seems our expectations are to buy a set of knives and sharpen them like only once every 3-6 months and only particular knives can hold some sharpness for so long.

            Also note do not put knives in the dishwasher - it dulls them quickly.

        • yep as tnarg said you'll just need to sharpen it more often. the good thing about Shun though is that they offer a free lifetime sharpening service

          • @herroherro: Why would you pay for knives (return postage) to be sent to Shun when it’s a kitchen skill that should be taught and takes only a couple of minutes.
            I can’t imagine anybody would pay for their knives to be sent to Shun and be without them for a couple of weeks…
            I can understand warranty issues or defects or knives with sentimental value.

            • @frugal investigator: not saying it's for everybody! :P sorry i didn't elaborate but I meant that it's a service that's available for those who may not be comfortable with doing it. plus some of their knives have glossy finishes and i'm not sure even a knife enthusiast with above average knife sharpening skills would be able to do a glossy knife justice

        • Get it professional sharpened. My father has been doing it for years and the customer feedback is absolutely amazing. Also you buy one of these once they are sharp and will stay sharp for so long


  • I've found anything Baccarat to be pretty ordinary and don't buy anything from them anymore.

  • If you are going to buy knives - you really only need 3 good quality blades.

    A lot of stuff from House is just junk (albeit there are several useful items- don't get me wrong)

    • agree, save your money and buy the good blades at a good price. unless if you want some blades for interior design then buy these junk

  • I tried Baccarat, and as others have said, they become dangerously blunt very quickly. I do prefer Japanese blades to German for my cooking/cutting style, and have a Shun and Global set, both excellent. But my favourite by far is the Gesshin series from Japanese Knife Imports. A quick hone before use and it's like cutting with razors. I got the 210mm Wa-Gyuto

  • These are a waste of money.
    Spend the $150 on one or two good quality knives instead.

    I bought a single Global Asian cooks knife for about $90 10 years ago and that's pretty much all I use.

    • What's the best/easiest/economical way to bring back sharpness into a blade? I have some Global knives too and would love to get them back to their original sharpness.

      • I've always maintained them using a furi diamond finger sharpener. It wouldn't be enough to restore am edge on a dull blade though. You need to use a stone for that… About $40 I think and requires good technique.
        Global knives have an Asymmetrical edge so each side of the blade had a different angle. I think they are designed for right handed use only.

  • This brand RRP is always a joke! Can always find it with 80-90% discount.
    I wouldn't trust this brand tbh.

  • These are junk.

  • Use 1000 grit finally to get a 90% sharp knife.