Sakai Takayuki Nanairo 27cm Japanese yanagiba knife Blue lacquered resin handle

The Sakai Takayuki Nanairo 27 cm blue-handled Japanese yanagiba knife embodies the alliance of elegance, tradition and utility. Made in Sakai, Osaka prefecture, this 27 cm blade is designed for slicing raw fish, sashimi or carpaccio, where the finesse of the gesture makes all the difference.

Elegant cutting edge, Japanese performance for this yanagiba knife

The blade of this Japanese kitchen knife is built with a San Maï structure. This consists of forging a core of rigid steel, which is then surrounded by two layers of softer steel for an optimal balance of hardness.

Here, the core is made of AUS-8 stainless steel, offering great strength while retaining excellent wire-holding capacity. With its 0.8% carbon content, your blade has a hardness of 59HRC Rockwell: it's rigid enough for a clean cut, without being brittle.

The bevel is one-sided, typical of Japanese sashimi knives, and sharpened on the right side, enabling ultra-clear, even cuts without damaging the delicate fibers of the food.

The polished finish reveals a light cloudy texture and a discreet aesthetic contrast that adds a touch of elegance to your Japanese kitchen knife.

The Japanese kitchen knife with blue handle: style and comfort

The handle of this Sakai Takayuki knife is made of high-quality ABS resin, coated with a blue lacquer that gives it a beautiful depth of color and a contemporary touch with traditional style. This material offers a number of advantages, including its resistance to moisture and its antibacterial function.

The shape of the handle is octagonal, offering a natural, balanced grip and great stability. This geometry helps control the blade right from the handle, which is essential for long blades like this one: the well-distributed weight between blade and handle prevents wrist fatigue and enables precise gestures.

Summary of your Japanese knife's features

• 27 cm blade in San Maï stainless steel: for long, clean slices in a single cut

Hardness

• 59HRC Rockwell: maintains edge without becoming too brittle

• One-sided cutting: ultra-thin cut, ideal for sashimi and fish

• Blue-lacquered ABS handle: neat styling, moisture resistance

• Octagonal shape: stable grip, prolonged cutting comfort

• Sakai manufacturing: renowned cutlery tradition

To ensure the longevity and efficiency of your yanagiba knife, proper care is essential. Always wash by hand, using a soft sponge and non-abrasive soap, before rinsing in lukewarm water. The blade should then be carefully wiped with a dry cloth to prevent staining or corrosion. Don't use the dishwasher, and don't leave your knife to soak in the sink.

Sakai Takayuki: 600 years of cutlery heritage

The Sakai Takayuki brand is one of the most respected names in Japanese cutlery. It is based in Sakai, in the Osaka region, a historic center of blacksmithing since the 14ᵉ century. This town built its reputation on the manufacture of sword blades and then kitchen knives, with know-how passed down through the generations.

Today, Sakai Takayuki brings together master blacksmiths who work together to produce precise, reliable and aesthetically pleasing Japanese knives.

The Sakai Takayuki Nanairo knife range, recognizable by its colored lacquered handles, modernizes Japanese standards with resistant materials and a touch of contemporary design, without betraying the technical demands of traditional cutting.

Discover the rest of Sakai Takayuki Japanese knives on Knifeleader.eu!