Sakai Takayuki Nanairo Damascus Gyuto 210mm

The Sakai Takayuki Nanairo Damascus Gyuto 210mm is a Japanese chef’s knife for everyday preparation, from chopping vegetables and herbs to slicing boneless meat and fish. Its 210mm blade provides useful reach for larger ingredients while remaining manageable for regular kitchen work.

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

The gyuto is the Japanese counterpart to a Western chef’s knife. Its versatile shape makes it a sensible choice as your main kitchen knife, with a pointed tip for finer preparation and enough blade length for smooth slicing strokes.

This Nanairo pairs its patterned blade with contrasting light and dark blue tones in the handle. It is a practical option for cooks who want a distinctive knife they can reach for every day.

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 layered Damascus pattern is paired with a tsuchime, or hammered, finish. Together, these give the blade contrasting textures and a distinctive appearance.

The lacquered ABS resin handle features contrasting light and dark blue tones, complementing the patterned Damascus blade. Its partly rounded octagonal profile provides a comfortable grip and gives the Nanairo its distinctive appearance.

The double bevel edge makes this 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. 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 versatile stainless chef’s 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.