Urushi lacquer is one of the oldest craft traditions in Japan - applied in thin layers, hardened, and polished to a deep lustrous finish that develops character over years of careful use. Sakai Takayuki pairs it with VG10 stainless steel and 17-layer hammered Damascus cladding in the Nanairo line - nanairo means seven colors, a reference to the handle palette that spans blues, greens, reds, and naturals across the line. Sakai Takayuki received the Traditional Arts and Crafts designation from the Japanese government in 1982, recognizing their role in preserving Sakai blade-making tradition.
Kengata means sword-like in Japanese - the reverse tanto tip gives this knife an angular, aggressive profile that handles detail work and precision cuts a rounded blade cannot manage cleanly. With a blade length of just over 200mm, the Nanairo kengata covers full chef knife territory with the added precision of the tanto tip for garnish work, fine cuts through aromatics, and tasks where a pointed blade matters. At 6.2 oz, it has more presence than the santoku while remaining well-balanced. The 17-layer hammered Damascus cladding provides food release and visual texture. The VG10 blade, with an even, double-bevel grind, is paired with an urushi octagonal handle - the same traditional lacquer craft that defines the Nanairo identity.
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: 6.2 oz (176 g)
Blade Length: 203 mm
Total Length: 355 mm
Spine Thickness at Heel: 2 mm
Blade Height: 50 mm
Kengata means sword-like in Japanese - the reverse tanto tip gives this knife an angular, aggressive profile that handles detail work and precision cuts a rounded blade cannot manage cleanly. With a blade length of just over 200mm, the Nanairo kengata covers full chef knife territory with the added precision of the tanto tip for garnish work, fine cuts through aromatics, and tasks where a pointed blade matters. At 6.2 oz, it has more presence than the santoku while remaining well-balanced. The 17-layer hammered Damascus cladding provides food release and visual texture. The VG10 blade, with an even, double-bevel grind, is paired with an urushi octagonal handle - the same traditional lacquer craft that defines the Nanairo identity.
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.
