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Sakai Takayuki Profesional Sashimi Knife -【特選】日本製・寿司職人御用達 刺身包丁~なないろ Nanairo~



To place an order for this knife, please contact us by email with your preferred length and colour. We will check our inventory and inform you of your desired knife's availability and delivery schedule.

E-mail :

INOX Nanairo

Just like “rainbow” in English, “nanairo” is a Japanese term describing a multitude of colors, making it the perfect name for this new, colorful line of traditional Japanese knives. Born out of a collaboration between Sakai’s expert knife makers and masters of traditional Echizen lacquerware, these beautiful and hygienic knives are waterproof and durable to a degree unattainable with wooden handles. The Nanairo handles are injection molded from ABS and finished in a wide variety of different designs, all with a sense of traditional Japanese beauty. Picking up a Nanairo knife in your hands, it will feel well balanced, pleasantly warm to the touch, and overall similar to a knife with a standard wooden handle. The blade is made from high performance stainless molybdenum steel by the distinguished workshop “Sakai Takayuki.” Their excellent geometry and sharpness make them suitable for demanding professional use. Available in 14 designs and 4 blade lengths from 210 to 300mm (30mm increments) for a total of 56 combinations.

About Sakai Takyuki

The city of Sakai is famous for its long history of knife-making, which dates back to over 600 years ago. Since then, the excellent workmanship and technology that go into these knives have been passed down through generations: Sakai Takayuki is one of the top workshops in the city, and it continues to carry on the traditional spirit of Japanese knife-making today. The name alone commands a great deal of respect in Japan, as they have many fans in the food industry. Takuya himself knows numerous professional chefs and fish market workers who swear by Sakai Takayuki knives.


  • Japanese molybdenum specialty steel, ground and sharpened by master craftsmen in Sakai.
  • Single bevel yanagiba blade: sushi masters use this blade because it is so sharp and precise - perfect for slicing fillets and meat. Please be careful not to use this knife for de-boning, since the blade edge may be damaged when hitting hard objects such as fish bones.


  • Made from ABS resin with added weight (for optimal balance while holding)
  • Beautiful handle designs applied using traditional Echizen lacquerware techniques
  • Coated with antimicrobial lacquer to help inhibit bacterial growth on the handle surface

※ Using acidic cleaners on the handle may cause discoloration
※ NOT dishwasher safe

Blade Length Price
210mm $269.99 + tax
240mm $289.99 + tax
270mm $339.99 + tax
300mm $369.99 + tax



E-mail :

なないろ Nanairoの刺身包丁とは?

より美しく、より衛生的な和包丁 堺孝行なないろシリーズは堺刃物と越前漆器とのコラボレーションで誕生した従来の木製ハンドルでは実現出来なかった耐水性、耐久性に優れた新感覚の和包丁です。ABS樹脂を金型整形し日本の伝統的な和塗りデザインを施す事により手にした瞬間に従来の木柄にも似た温かみを感じることが出来ます。






※ 酸性の薬品等をご使用する場合は変色等の恐れがあります。
※ 高温洗浄機等はご使用になれません。

All fresh/live seafoods arrive by air once per week. Before placing your order, please refer to this page for the latest information on the next available delivery/pickup dates, weekly order cut-off times, and other important information.

If you have any special requests or questions, please contact us

How do you guarantee the freshness of my seafood? (Hint: it's much more than just using the fastest air shipping)

Takuya has extensive experience working in the seafood industry, consistently handling high-end fish when he worked as an auctioneer at Tsukiji Market (now known as Toyosu Market) for over 10 years. From logistical solutions like oxygen-regulated water tanks to traditional Japanese techniques such as ikejime, Takuya will draw on his expertise to deliver you the highest level of freshness and quality. To learn more about how fresh seafood reaches your doorsteps, click here for an interesting read.

To share his love of seafood with you, Takuya hand-picks a fresh selection of the highest quality fish every week, and he hopes that you will enjoy them as much as he does. However, he also know that some expert foodies will want to explore and try even more seafoods!

Toyosu Market is full of Japan's rich culinary wonders (not just seafood, but also fruits and produce), and Takuya-san will be able to source any item that you are looking for on the auction floor. He has a lot of knowledge about the best season ('shun') for each species, fishing locations/towns, and varieties, so he would love to talk with you and share his passion for seafood. Just send him an email or use the contact form!

For example, if you are looking for the highest grade of uni that is exclusively found at Tokyo's top restaurants (these can go from $600-1000 per box), Takuya will get these for you at the auction. Or if you are looking for live kegani, he can arrange for them to be shipped from Hokkaido the moment they are pulled out of the water. If you are confident in your knife skills and have a lot of stomachs to fill, you could even try making sushi with a 3kg block of bluefin tuna.

If you're curious about how the whole process works, click here to learn more about the role of Toyosu Market (which acts as a central exchange location for seafood distribution in Japan) and how seafood reaches your door.

See below for examples and ideas of Japanese culinary wonders that you could try at home.

Why we launched Tsukiji Selections

After moving to Canada, I realized that there were many people who wanted to eat authentic Japanese fish, but did not have the chance to try them. Through Tsukiji Selections, I wanted to share delicious fish with as many people as possible, because people feel HAPPY when they discover delicious foods!

However, as much as tasty fish can make people happy, it can also be a huge burden on the environment. If we continue to capture a limited number of marine fish, the ecosystem will gradually collapse, making it impossible to return to its original balance. A huge part of my mission when starting Tsukiji Fish Market is to promote sustainable seafood. I want everyone to know that there are so many more types of fish out there, beyond the ones that people are already familiar with in BC. Adding these new fish to your diet not only makes a tasty addition to your family dinner table, but also diversifies our consumption patterns. If we are able to explore and enjoy an even larger variety of fish, we can reduce our strain on overfished populations.

With sustainability in mind, I am committed to introducing a variety of high quality fish which are hard to find in Canada, so that more people become aware of the thousands of seafood species that they are missing out on.



美味しい日本食を食べようとすると、なかなか本物 “Hon-mono” に出会う事ができない。バンクーバーでも、食卓で日本の味を気軽に愉しんでもらいたい、家族・友人で美味しさを共有してほしい、そんな想いが届けばとても嬉しいです。

築地セレクションズは、本物 “Hon-mono” を取り入れられるようなライフスタイルに貢献したいという想いから、魚のエキスパートである築地セリ人の疋田が始めました。また、食育の基本は家庭です。セレクションズを通して、食卓から次世代への架け橋をお手伝いし、魚を食べる楽しみを未来に繋いでいきたいです。

Sakai Takayuki Profesional Sashimi Knife -【特選】日本製・寿司職人御用達 刺身包丁~なないろ Nanairo~