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Discover the Sakai Takayuki knife with its original design!
21cm blade in San Maï: superimposed 3 layers of stainless steel
Core in AUS-8 Japanese steel enriched with 0.8% carbon
On the Rockwell scale, 59HRC: high-performance cutting edge
Octagonal-shaped handle for comfortable use
Made of ABS resin with a tortoiseshell green lacquer finish
Japanese knife made in Sakai
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The Sakai Takayuki Nanairo 21 cm yanagiba knife, with its green lacquered handle, is the perfect blend of traditional Japanese craftsmanship and contemporary innovation. Stemming from the centuries-old heritage of Sakai, a region renowned for its cutlery, this Japanese kitchen knife has been designed to provide a very fine cut while offering a refined and unique visual appeal.
The blade of this yanagiba knife features San Maï construction: a rigid steel core is forged and then surrounded by a layer of softer steel.
Here, the core is made of AUS-8 stainless steel, an alloy widely used in Japanese cutlery for its balanced properties. This steel contains around 0.8% carbon, which gives it a good cutting edge. With a hardness of 59HRC Rockwell, the blade achieves an excellent balance: it retains a long-lasting edge while remaining relatively easy to resharpen. When properly maintained, the cutting edge enables fluid movements, essential when cutting traditional Japanese dishes.
With a length of 21 cm, the blade is ideal for fluidly slicing large pieces of raw fish, such as sashimi or tuna and salmon fillets. The blade is bevelled on one side only, for effortless, clean slicing with minimum resistance. This specific geometry of the Japanese yanagiba knife is particularly suited to right-handed cooks.
The handle of this Japanese kitchen knife is made of ABS resin, a modern material that combines strength, lightness and ease of maintenance. This polymer is particularly appreciated for its resistance to shock, heat and humidity, making it a wise choice for everyday use in the kitchen.
The special feature of this version is its green lacquer finish, inspired by the traditional techniques of the Echizen region, famous for its lacquered objects. The glossy, worked surface gives an original tortoiseshell effect.
The handle adopts an octagonal shape, highly prized in Japanese cutlery for its ergonomic grip that provides good support, even during long cutting sessions.
The junction between blade and handle, known as the machi, is deliberately visible in keeping with traditional Sakai codes: it ensures good overall balance of the knife, distributing weight to promote stability and precision of gesture.
Always wash by hand using lukewarm water and mild soap. Dry immediately after washing to avoid streaking or corrosion, then store in a dry place. Avoid soaking your Japanese knife in water, and never put it in the dishwasher.
The Sakai Takayuki brand, established in the town of Sakai in Osaka prefecture, has been perpetuating a renowned cutlery tradition for several centuries. Each blade is meticulously crafted, with techniques handed down from master to apprentice, guaranteeing rigor and finesse.
The Nanairo range was born from the idea of blending colorful aesthetics, Japanese tradition and modern materials to produce kitchen knives that are as beautiful as they are efficient. Decorated handles, meticulous finishing and stainless steel construction make these knives attractive to cooks seeking a balance between style, functionality and reasonable maintenance. Enjoy the finesse of every slice with this Nanairo 21 cm yanagiba with green lacquered handle!
Explore our other Sakai Takayuki Nanairo knives on Knifeleader.eu!
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