Name: Satake SWORD SMITH - 厨刀 - Santoku - 钢 - 日本 - 锻造的日本三德包丁
Brand: Satake
Rating: 100 (288 reviews)

Ger van Oers

厨具及家电拍卖·无保留价

在日本央都关（Seki）之心的日本关市，刀剑工艺源远流长，超过七个世纪的卓越品质铸就了。

Crafted in Seki (関), in the heart of Japan, where blades of exceptional quality have been forged for over seven centuries.
This line embodies the perfect balance between genuine tradition and its refined contemporary evolution.

The distinctive Nashiji finish resembles the texture of traditional Japanese pear skin, adding both aesthetic appeal and functionality. This versatile SANTOKU knife is perfect for general kitchen use.

The knife is made of stainless steel with a high percentage of carbon. Its blade (Jinbu 刃身) measures 17 centimeters and has a sharpening angle of 12-15° degrees (Kireha 切刃) on each side, making it optimal for extended cutting tasks. This specific design also allows the knife to be used comfortably by both right- and left-handed people.

The hardness rating in HRC is 55-57°, making the knife extremely easy to sharpen and ensuring a long-lasting edge. The handle (E 柄) is made of wood with an oval section and measures 12 centimeters, giving the knife a total length (blade plus handle) of 30 centimeters.

Please note that this is an original Sword Smith (master bladesmith) product made by Satake, entirely manufactured in Seki, Japan.
The box displays all official manufacturer information on the back, serving as a full guarantee of authenticity.
As an enthusiast of Japanese culture and craftsmanship, I personally select the finest knives from the most prestigious producers and master bladesmiths.
Each knife is carefully packaged in its original box, wrapped in handcrafted and personalised rice paper, and shipped from Monaco (with all import duties from Japan already settled), using secure and trackable packaging to ensure it arrives intact and ready to be admired.

Authentic, Not an Imitation – Here’s Why It Matters
For those who are not deeply familiar with Japanese cutlery, distinguishing a genuine knife from a copy is not always immediate.
Yet the difference is real — and becomes evident especially when you can hold the knife in your hand.
With online purchases this evaluation is more difficult, but there are several reliable indicators:
• Place of Production
Japan is renowned for producing knives of exceptional quality.
If the product does not clearly specify the manufacturer and the exact production area (such as “Seki, Gifu”) and only states “Japan,” it is likely to be a copy made in China or India.
Avoid knives assembled abroad that simply claim to use “Japanese steel.”
• Price
Prices that are too low are a clear warning sign: many knives sold online cost less than the import duties themselves — which can exceed 30% of the factory value, not including shipping costs.
• Essential Design
Authentic Japanese knives prioritise functionality over decoration.
Overly ornate, colourful or elaborate designs often indicate non-authentic products.
• Handle
The handle, typically made of wood, is designed for everyday use and can be replaced over time.
Avoid handles that are too decorative or brightly coloured, commonly found in low-quality productions.
• Weight
Japanese knives are generally lighter thanks to high-quality steel, which allows for thinner yet stronger blades.
Be cautious of knives that are excessively heavy or have overly thick blades.

Note: the photographs show one sample item. The item received may therefore present slight aesthetic differences, such as variations in the tone of the wooden handle or in the finish and pattern of the blade. On some models, small traces of protective material or fixing/working material may also be present, due to the artisanal assembly process. These elements do not constitute defects and can be easily removed with simple cleaning. The item is supplied in its original factory condition, without any preliminary cleaning.

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.


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.





Satake SWORD SMITH - 厨刀 - Santoku - 钢 - 日本 - 锻造的日本三德包丁

日本 -  - 2020年及之后 

摩纳哥

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卖家介绍 – Grey，摩纳哥公国
拥有超过三十五年的视觉艺术、高端工艺和珠宝行业经验，我培养了深厚的技术能力，并结合了细腻的审美敏感度。我的工作始终以追求品质和真实性为指导，精心挑选融合传统、美丽与创新的艺术品和物件。
我与备受尊敬的日本工匠大师保持直接联系，从他们那里挑选手工制作的独一无二的作品——真正展现文化和工艺的表达。在这些精选作品之外，我还提供收藏品和国际艺术品，这些都是我精心挑选的，注重其内在价值和美学。
我在Catawiki上展示的每一件商品都经过精心挑选，具有卓越的品质、真实性以及收藏价值或商业价值，完美平衡了优雅、独特性和价格。
同时，我多年来一直收藏稀有的珍宝，偶尔也会展示天然宝石、黄金和独家艺术品，无论是过去还是现在，这些都充满热情和细心收集。

Satake SWORD SMITH - 厨刀 - Santoku - 钢 - 日本 - 锻造的日本三德包丁

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