VG10 is the most widely used premium stainless steel in the Japanese knife industry - excellent edge retention, good toughness, and full corrosion resistance at HRC 60. In the Nanairo line, Sakai Takayuki builds it into 17-layer hammered Damascus san mai construction - the hammered tsuchime finish on the cladding provides food release and a handworked visual texture that sits naturally against the urushi lacquer handles. Nanairo means seven colors in Japanese - the multicolored urushi handles are the defining visual identity of the line. Sakai Takayuki received the Traditional Arts and Crafts designation in 1982.
The 210mm gyuto is Japan's all-purpose chef knife - the format that handles the broadest range of daily kitchen tasks. This is a light, well-balanced knife with a 2mm spine that keeps the grind responsive throughout the blade length. The 17-layer hammered Damascus cladding gives the blade road a textured appearance that shifts in the light - the combination of Damascus cladding and urushi octagonal handle makes this one of the most visually striking gyutos in the Sakai Takayuki lineup. VG10 at HRC 60 holds a solid working edge through daily kitchen use and resharpens quickly on a ceramic rod or quality water stones. The even, double-bevel grind works well for both right- and left-handed cooks.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones. The urushi lacquer handle should be kept dry - wipe clean with a damp cloth and dry immediately. Do not soak the handle or leave it wet, as this can damage the lacquer over time.Maker: Sakai Takayuki
Line: Nanairo
Location: Sakai, Japan
Designation: Traditional Arts and Crafts (1982)
Construction: San Mai, Laser Cut
Edge Steel: VG10 Stainless Steel
Cladding: 17-Layer Hammered Damascus Stainless
HRC: 60
Finish: Hammered Damascus (Tsuchime)
Edge Grind: Even, Double Bevel
Handle: Octagonal Urushi Lacquer
Weight: 5.7 oz (162 g)
Blade Length: 212 mm
Total Length: 354 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm
The 210mm gyuto is Japan's all-purpose chef knife - the format that handles the broadest range of daily kitchen tasks. This is a light, well-balanced knife with a 2mm spine that keeps the grind responsive throughout the blade length. The 17-layer hammered Damascus cladding gives the blade road a textured appearance that shifts in the light - the combination of Damascus cladding and urushi octagonal handle makes this one of the most visually striking gyutos in the Sakai Takayuki lineup. VG10 at HRC 60 holds a solid working edge through daily kitchen use and resharpens quickly on a ceramic rod or quality water stones. The even, double-bevel grind works well for both right- and left-handed cooks.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones. The urushi lacquer handle should be kept dry - wipe clean with a damp cloth and dry immediately. Do not soak the handle or leave it wet, as this can damage the lacquer over time.
