Sakai Takayuki "Nanairo" Series Deba
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Sakai Takayuki launched a vibrant series of colorful handles called "Nanairo", meaning "Rainbow". It's a collaboration between knife makers of Sakai and masters of Echizen lacquerware. Stainless steel are chosen as the core steel and cladding for convenience and versatility in kitchen. The handle is specially designed to enhance waterproofness compared to ordinary wooden handles. Only ONE available for each color and blade length. Designed for right-handed users.
- Origin (Made in): Sakai, Osaka Prefecture, Japan
- Brand: Sakai Takayuki
- Knife Type: Deba
- Construction: Awase (Kasumi)
- Grind: Single Bevel (Right-handed)
- Hagane (Core Steel): INOX Special Stainless Steel
- Jigane (Cladding): Stainless Steel
- Hardness: 58-59 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes: Kasumi Polish
- Blade Length: 150mm (5.9") / 165mm (6.5") / 180mm (7.1") / 210mm (8.3")
- Blade Height (at heel): 48mm / 51mm / 55mm / 60mm
- Spine Thickness
- Above heel: 6.8mmm / 6.7mm / 7.5mm / 8mm
- Middle: 6.1mm / 6.6mm / 6.6mm / 6.8mm
- Premium Custom Handle
- Shape: Hachikaku (Octagonal)
- Material: ABS Resin (Heat resistant to 90℃ / 194 ℉)
- Paint: Antibacterial Paint (Echizen Technique)
- Length: 124mm / 124mm / 135mm / 135mm
- Overall Length: 284mm / 307mm / 330mm / 363mm
- Weight: 252g (8.89oz) / 320g (11.29oz) / 336g (11.85oz) / 464g (16.33oz)
- Mark: In Japanese Kanji "Sakai Takayuki" (堺孝行)
About Sakai Takayuki 堺 孝行
Sakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.