Sakai Takayuki Nanairo Damascus Kengata Gyuto 190mm

The Sakai Takayuki Nanairo Damascus Kengata Gyuto 190mm is a Japanese chef’s knife for cooks who want everyday versatility with a precise, pointed tip. Its manageable blade length suits a wide range of preparation, from dicing vegetables and chopping herbs to slicing boneless meat and fish.

Sakai Takayuki is the knife brand of Aoki Hamono, a company established in 1947 and based in Sakai, Japan. The brand brings together specialist knife making skills across a broad range of Japanese kitchen knives.

The Kengata Gyuto combines the general purpose role of a gyuto with an angular, sword shaped tip. This fine point is particularly useful for controlled cuts when preparing shallots, garlic and smaller ingredients.

At 190mm, it offers a little less length than a standard 210mm gyuto, making it a practical option for smaller workspaces or cooks who prefer a shorter main kitchen knife. The patterned blade and contrasting light and dark blue handle give this Nanairo its distinctive appearance.

Steel and Construction

The blade features a VG10 stainless steel core within a 33 layer Damascus construction. With a quoted hardness of approximately 60 to 62 HRC, it offers good edge retention alongside the corrosion resistance of stainless steel.

The flowing Damascus pattern is paired with a tsuchime, or hammered, finish, creating contrasting textures across the blade.

The lacquered ABS resin handle features contrasting light and dark blue tones that complement the Damascus pattern. Its partly rounded octagonal profile provides a comfortable grip.

This is a double bevel chef’s knife, suitable for both left and right handed users.

Maintenance and Care

Hand wash with mild detergent and a soft sponge, then dry thoroughly before storing. Do not put the knife in the dishwasher or leave it soaking. Stainless steel still needs proper care to prevent corrosion.

Avoid abrasive cleaning pads and harsh cleaners, particularly on the decorated handle. Keep the knife away from prolonged heat exposure.

Use a wooden cutting board and avoid bones, frozen food and other very hard ingredients. Take particular care with the pointed tip: do not use it for prying or twist the blade while it is in the food.

Maintain the edge with a suitable whetstone when sharpening is needed. Store the knife so that its tip and cutting edge cannot knock against other utensils.

Best for: Vegetables, herbs, boneless meat, fish and precise everyday preparation.

Kitchen Samurai Ease of Use Rating: Everyday All Rounder. A versatile stainless chef’s knife for cooks who prefer a slightly shorter blade, with careful handling of the fine tip and basic Japanese knife care.

HRC: 62

Made in Japan.

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