In 1982, Sakai Takayuki received the designation of Traditional Arts and Crafts from the Japanese government - a formal recognition of their role in preserving the 600-year blade-making tradition of Sakai. The Nanairo line reflects both sides of that tradition: VG10 stainless steel with hammered Damascus cladding for the blade, and urushi lacquer handles that reference the same craft tradition that has produced Japanese lacquerware for over a thousand years. Nanairo means seven colors in Japanese - a reference to the distinctive multicolored urushi handle finishes that make this line unlike anything else in the Sakai Takayuki catalog.
The santoku - three virtues in Japanese, for slicing, dicing, and mincing - is the all-purpose kitchen knife for cooks who prefer a shorter, compact blade. With a blade length of just over 170mm, the Nanairo santoku is well-proportioned for daily prep across vegetables, proteins, and herbs. The 2mm spine keeps the grind thin. At 5.3 oz, it is light and nimble in hand, making the cutting feel responsive. The blue urushi octagonal handle is the standout detail - a deep lacquered blue that makes this santoku one of the most visually distinctive knives in the Sakai Takayuki lineup at any price. VG10 at HRC 60 holds a solid working edge and resharpens readily on quality water stones. Even double-bevel grind 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 Blue Urushi Lacquer
Weight: 5.3 oz (152 g)
Blade Length: 172 mm
Total Length: 311 mm
Spine Thickness at Heel: 2 mm
Blade Height: 48 mm
The santoku - three virtues in Japanese, for slicing, dicing, and mincing - is the all-purpose kitchen knife for cooks who prefer a shorter, compact blade. With a blade length of just over 170mm, the Nanairo santoku is well-proportioned for daily prep across vegetables, proteins, and herbs. The 2mm spine keeps the grind thin. At 5.3 oz, it is light and nimble in hand, making the cutting feel responsive. The blue urushi octagonal handle is the standout detail - a deep lacquered blue that makes this santoku one of the most visually distinctive knives in the Sakai Takayuki lineup at any price. VG10 at HRC 60 holds a solid working edge and resharpens readily on quality water stones. Even double-bevel grind 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.
