We are excited to bring you Sakai Takayuki's innovative product of 2020, the new "Nanairo" series Yanagiba with an amazing selection of Echizen painted handles. This very affordable Yanagiba line is suitable as your first Yanagiba, or simply a colourful addition to your existing knife set. For professionals, this knife is great as a backup knife or a shared knife used in professional kitchens.
Made with INOX special steel, and hand sharpened, the Nanairo line crossovers with Echizen's traditional painting technique, but on a modern ABS Resin material to make a line of amazingly beautiful handles. Compared with traditional wood handles, these are painted with antibacterial paint, a timely product in today's health-conscious world.
- Origin: Sakai, Japan
- Brand: Sakai Takayuki
- Knife Type: Yanagiba
- Steel Type: INOX Special Steel (stainless)
- Hardness Level: 58-59
- Blade Type: Single-edged Blade (right-handed)
- Blade Length: 210mm (8.2") / 240mm (9.4") / 270mm (10.6") / 300mm (11.8")
- Handle: ABS Resin (Heat resistant to 90℃ / 194 ℉)
- Handle Paint: Antibacterial Paint (Echizen Technique)
- Mark: In Japanese Kanji "堺 孝行" (Sakai Tayayuki)
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. Do not scrape food from cutting board with the cutting edge.
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.
Sharpening: We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.