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An authentic product of Japanese culture and craftsmanship.
This kitchen knife is artisanally crafted in Seki (関), the most renowned city in the world for producing top-quality cutlery. They are manufactured in accordance with ancient Japanese traditions.
700 years of fine craftsmanship and development lies behind the sharpness and function. 

The GYUTO (chef’s knife) is made of 69-layer high-carbon Damascus steel, produced in Seki, Japan.
The blade features 34 layers on each side, forged around a central core of specialty steel, custom-made exclusively for Satake by Aichi Steel, one of Japan’s most renowned high-performance steel manufacturers.

It is an essential tool for any chef and is considered a “universal” knife due to its remarkable versatility — ideal for a wide range of cutting tasks, from meat to vegetables.

This version, combining outstanding functionality and elegance, features a full tang blade, meaning the steel runs through the entire length of the handle and is securely fixed with three traditional rivets.
Its blade (Jinbu 刃身) measures 21 cm and has a sharpening angle of 12-15° per side (Kireha 切刃), making it perfect for prolonged and precise cutting work.
Thanks to its symmetrical design, the knife is equally comfortable for both right- and left-handed users.

With a hardness rating of HRC 59–61, the blade is extremely easy to sharpen while offering excellent edge retention over time.

The handle (E 柄) is made of natural stabilized wood (pakkawood) — a material that combines the beauty of real wood with high resistance to moisture and wear.
It measures 12 cm, for a total length (blade + handle) of 33 cm.

Please note that this is an original SATAKE product, entirely manufactured in Seki, Japan.
The box includes full manufacturer information on the back, serving as a guarantee of authenticity.

Note: The knife shown in the photos is a sample. As this is a 69-layer Damascus steel product with artisanal craftsmanship, slight aesthetic variations may occur from one piece to another.

As an enthusiast of Japanese culture and craftsmanship, I personally select the finest handcrafted knives directly from the most prestigious master bladesmiths.
Each knife is carefully packed in its original box, wrapped in handmade and personalized rice paper, and shipped from Monaco (import taxes from Japan have already been regularized), using secure and trackable packaging to ensure it arrives intact and ready to be admired.

(Satake is considered one of the top knife manufacturers in Seki. More information can be found online.)


Warnings:
The blades of these knives are extremely sharp and should be used responsibly with utmost care to avoid injury. They must be hand-washed (never in a dishwasher) and thoroughly dried to preserve their quality and edge over the years and to prevent damage to the handle.

For sharpening, which should be done only as needed, we recommend using quality sharpening stones with the following characteristics:
- Grit JIS 80-400: For realigning the edge (only if the knife has suffered damage to the edge)
- Grit JIS 600-800: To refine the edge
- Grit JIS 1000-3000: To revive the edge
- Grit JIS 4000-8000: To achieve a polished edge

We suggest sharpening with grits between 600 and 1000 JIS for an optimal result with minimal effort.

How to Choose an Authentic Japanese Knife
• Essential Design: Japanese knives are functional tools, admired for their craftsmanship rather than their aesthetics. Be cautious of overly elaborate designs, which often signal non-original products.
• Handle: The handle should be made of wood and designed for usability. Unlike the blade, which can last generations, the handle may wear out over time and is easily replaceable. Avoid overly decorative or colorful handles.
• Weight: Japanese knives are generally lighter than traditional non-Japanese knives. Superior steel quality allows for thinner blades while maintaining strength and edge durability. Beware of excessively heavy or thick knives.
• Place of Production: Japan is renowned for high-quality knife production. For authenticity, choose knives from specific regions like Seki, Gifu prefecture, a historical center for forging since the 14th century. A Japanese knife must be entirely made in Japan; avoid those assembled or manufactured abroad using “Japanese steel.”

Anatomy of the Japanese knife. 
- Blade / Jinbu 刃身: The entire extension of the knife from the tip to the handle.
- Edge / Hasaki 刃先: The part of the blade that first pierces the ingredient.
- Primary Bevel / Kireha 切刃: The part of the blade that performs the cutting action, carefully designed to ensure sharpness and precision.
- Distinct Line or Ridge / Shinogi 鎬: The part where the flat sides of the blade (Hira) and the main edge of the blade (Kireha) meet.
- Blade Flat / Hira 平: The flat surface of the blade that extends from the shinogi line to the spine of the knife.
- Spine / Mune 棟: The unsharpened upper edge of the blade.
- Tip / Kissaki 切先: The part of the knife where the cutting edge and the spine meet.
- Belly / Sori 反り: The working surface of the knife.
- Heel / Hamoto 刃元: The part of the blade closest to the handle (opposite of the Kissaki).
- Collar or Ferrule / Kakumaki 角巻: The part where the handle meets the blade.
- Handle / E 柄: The grip of the knife.
- Butt / Ejiri 柄尻: The end or bottom of the knife handle.


The Legend of Seki

In the heart of Japan, Seki (関) is a city that has represented excellence in blade craftsmanship for centuries. Its history dates back to the 14th century when the legendary master Kaneshige (兼重), also known as Kinju, arrived here with Kaneuji (兼氏), establishing the renowned tradition of Mino (美濃) swords. These refined and deadly weapons quickly became symbols of honor and power for daimyo (大名) and samurai (侍) across the country.

With the advent of the Meiji era (明治) and the modernization of Japan, the use of swords was banned, marking the end of an era. However, the artisans of Seki demonstrated great adaptability, turning their mastery to the production of knives and precision tools, preserving the ancient art in new forms.

This millennia-old tradition is still alive today, and at the Seki Swordsmith Museum (関鍛冶伝承館), you can explore this fascinating heritage and witness the creation of blades of extraordinary quality. A must-see event is on January 2nd, when the first forging of the year is celebrated with ancient rituals, offering a unique and captivating spectacle.





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Satake - Küchenmesser - GYUTO - Damaskus Edelstahl 69 Schichten - Japan - Japanischer GYUTO

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Dieses Objekt ist leider nicht mehr verfügbar, aber es gibt noch viel zu entdecken

Satake - Küchenmesser - GYUTO - Damaskus Edelstahl 69 Schichten - Japan - Japanischer GYUTO

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