Sakai Takayuki Nanairo Damascus Santoku 170mm

The Sakai Takayuki Nanairo Damascus Santoku 170mm is a Japanese kitchen knife for cooks who prefer a compact, versatile blade. From slicing vegetables and chopping herbs to preparing boneless meat and fish, it handles a wide range of everyday preparation without the length of a larger chef’s knife.

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 santoku is a general purpose knife with a broad blade and a tip that curves down from the spine. Its relatively flat cutting edge suits controlled chopping and push cutting, making it particularly useful for vegetable preparation.

At 170mm, this model is a practical choice for smaller workspaces or cooks who find a longer gyuto less comfortable to handle. The hammered Damascus blade and contrasting blue handle give it a distinctive appearance while keeping everyday usefulness at the centre of its design.

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 patterned steel. Its partly rounded octagonal profile provides a comfortable grip.

The double bevel edge makes this santoku 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. Do not twist the blade while it is in the food or use the tip for prying.

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

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

Kitchen Samurai Ease of Use Rating: Everyday All Rounder. A compact stainless santoku knife for home cooks and professionals happy to follow basic Japanese knife care.

HRC: 62

Made in Japan.

Free shipping on orders over R1,500.