Gyuto Japanese kitchen knife Sakai Takayuki Nanairo Blue 14590 21cm
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The Sakai Takayuki Nanairo chef's knife is a unique blend of time-tested Japanese knifemaking techniques and modern, high-tech materials. Its appearance resembles the classic Japanese gyuto chef's knife, but unlike its traditional counterparts, it requires little maintenance. It meets standard hygiene requirements, making it suitable for use in professional kitchens. The 21 cm blade is crafted from VG10 steel—a material that combines the advantages of carbon steel, such as sharpness and long-lasting edge retention, with high rust resistance. The knife's handle is crafted in the traditional Japanese "wa" shape. However, instead of wood, a special ABS plastic is used. This material provides excellent moisture resistance, prevents cracking, and makes the handle resistant to various external influences. Craftsmen handcraft these handles, decorating them with patterns and colors typical of Japanese culture. This particular model features a dark handle with a striking blue iridescence. Although the knife is made from highly durable materials, we strongly recommend hand washing and avoiding the dishwasher.
- Reference
- 14590
- Brand
- Sakai Takayuki
- Country
- Japan
- Steel
- VG-10
- Handle
- ABS
- Blade Length, mm
- 210
- Total length, mm
- 340
About Sakai Takayuki knives
Sakai Takayuki knives are made in the city of Sakai (Osaka Prefecture, Japan), one of the world’s most famous centers for blade and cutlery production. The knives are produced by Aoki Hamono Seisakusho Co., founded in 1942. The company’s owner, Ichiro Aoki, started by selling knives from Sakai, personally visiting shops to demonstrate their superior quality. The brand was officially registered in 1964, and the name “Takayuki” was given in honor of the founder’s eldest son.
Today, Sakai Takayuki produces high-quality kitchen knives handcrafted by skilled artisans, based on over 600 years of Japanese blade-making tradition. The company continues to use traditional techniques. Steels include Aogami Super (Blue Super), Shirogami #2 (White #2), Ginsan (Silver 3), and VG10. Many knives feature a multi-layer Damascus construction.
Types of Sakai Takayuki knives
The brand offers the main types of Japanese kitchen knives:
Gyuto
A versatile knife for meat, fish and vegetables. Often used as the main kitchen knife.
Santoku
Ideal for slicing, chopping and dicing. Compact and easy to use for everyday cooking.
Yanagiba
A traditional Japanese knife with a long, narrow blade for precise slicing of fish and preparing sushi and sashimi.
Petty
A small utility knife for peeling, trimming and detail work. A perfect complement to a chef’s knife.
Kengata
A medium-sized knife with a unique reverse tanto tip. The name translates as “sword shape”.
Frequently asked questions about Sakai Takayuki knives
Which Sakai Takayuki knife should I choose first?
For your first purchase, it is best to choose versatile models — Gyuto, Santoku or Kengata. They are suitable for most kitchen tasks. If you are not ready to spend much time on maintenance, it is recommended to choose the Nanairo series. These Sakai Takayuki knives are made of VG10 stainless steel and have traditional (wa) handles made of high-quality plastic.
Can Japanese Sakai Takayuki knives be washed in a dishwasher?
No, only hand washing and immediate drying are recommended to maintain sharpness and steel condition. Some knives, for example the Nanairo series, are made of durable materials. However, dishwashing dulls the cutting edge.
Are Sakai Takayuki knives suitable for daily use?
Yes, most models are designed for regular kitchen work with proper care.
How to properly care for a Sakai Takayuki knife?
When working with Japanese knives, use wooden or plastic cutting boards. Avoid frozen foods and products with bones. Use whetstones for sharpening. Camellia oil is suitable for blade care. Do not use metal magnetic holders.
Choose the right Sakai Takayuki knife and place your order with worldwide shipping at MyGoodKnife.