Satake SWORD SMITH - 廚刀 - Sashimi bōchō - 鋼 - 日本 - 伪造的日本刺身

在日本中央的关（関）——刀锋历经七百余年的匠心熔铸，出自日本工艺之心。 这一句体现了真正传统与其精炼当代演变之间的完美平衡。

This YANAGIBA knife (SASHIMI cooking knife) is designed with a single cutting edge, tailored for right-handed users, and excels at filleting fish with precision.
这把 YANAGIBA 刀（SASHIMI 刀具，适合切片鱼肉）采用单刃设计，专为右手使用者量身定制，在精确片鱼方面表现出色。

The blade is made of forged high-carbon stainless steel. Its blade (Jinbu 刃身) measures 21,5 centimeters and has a sharpening angle of 17-20° degrees (Kireha 切刃) on one side only, making it optimal for prolonged and highly precise cutting tasks.
刀身采用锻造高碳不锈钢。刀身长度（Jinbu 刃身）为21.5厘米，仅一侧设有17-20°的磨刃角（Kireha 切刃），非常适合长时间进行高精度切割任务。

This design is specifically made for right-handed users, but it can also be used without particular issues by left-handed users.
此设计专为右手使用者而设，但左手使用者也可无明显困难使用。

The hardness rating in HRC is an impressive 60/62+ (Thanks to the prestigious Japanese carbon steel SK-4) or making the knife extremely easy to sharpen and ensuring a durable edge over time (Warning: if not properly cared for, this steel can rust. Never wash it in the dishwasher). The handle (E 柄) is made of wood with an octagonal section and measures 11,5 centimeters, giving the knife a total length (blade plus handle) of 33 centimeters.
其硬度等级在HRC为令人印象深刻的60/62+（得益于著名的日本碳钢 SK-4），使刀具极易磨利且长期保持锋利边缘（警告：若保养不当，该钢易生锈。切勿放入洗碗机清洗）。手柄（E 柄）采用木质，截面为八角形，长11.5厘米，使刀全长（刀身加手柄）为33厘米。

Please note that this is an original Sword Smith (master bladesmith) product made by Satake, entirely manufactured in Seki, Japan.
请注意，这是一件由佐竹（Satake）创作的原装 Sword Smith（大师刀匠）产品，全部产自日本关市。
The box displays all official manufacturer information on the back, serving as a full guarantee of authenticity.
盒子背部显示所有官方制造信息，作为对真伪的完整保证。
As an enthusiast of Japanese culture and craftsmanship, I personally select the finest knives from the most prestigious producers and master bladesmiths.
作为日本文化与匠艺的爱好者，我亲自挑选来自最负盛名的生产商与大师刀匠的最佳刀具。
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.
每把刀都小心装入原盒，裹以手工定制的米纸，并从摩纳哥发出（日本进口税已结清），采用安全可追踪的包装运输，确保刀具完好无损地抵达并可立刻欣赏。

Authentic, Not an Imitation – Here’s Why It Matters
正品，非仿制品——原因如下
For those who are not deeply familiar with Japanese cutlery, distinguishing a genuine knife from a copy is not always immediate.
对于对日本刀具并非非常熟悉的人来说，辨别真刀与仿制品并非总是立竿见影。
Yet the difference is real — and becomes evident especially when you can hold the knife in your hand.
然而差别确实存在——当你亲手握在手中时尤为明显。
With online purchases this evaluation is more difficult, but there are several reliable indicators:
通过网络购买更难评估，但仍有若干可靠的指标：
• Place of Production
日本以生产卓越刀具而闻名。
如果产品未清楚标明制造商和准确生产地区（如“岐阜县关市”）而只写“日本”，很可能是来自中国或印度的仿制品。
避免那些在海外组装、仅标称“日本钢”的刀具。
• Price
价格过低是一个明显的警示信号：许多在线销售的刀具甚至低于进口关税本身——关税可能超过工厂价值的30%，不包括运费。
• Essential Design
正宗的日本刀强调功能性胜于装饰。
过于花哨、色彩鲜艳或设计繁复的往往并非正品。
• Handle
手柄通常由木材制成，设计用于日常使用，随着时间可替换。
避免手柄过于花哨或颜色鲜艳的低质产品。
• Weight
日本刀通常更轻，因为使用高质量钢材，使刀片更薄但更坚固。
要警惕过重或刀片过厚的刀具。

Warnings:
警告：
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.
刀锋极其锋利，使用时需格外小心以避免伤害。须手洗（切勿放入洗碗机）并彻底擦干，以维持多年稳定的质感与锋利，并避免损坏手柄。

For sharpening, which should be done only as needed, we recommend using quality sharpening stones with the following characteristics:
磨刀仅在需要时进行，建议使用高质量的磨石，具备以下特征：
- 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
- JIS 80-400 粗度：用于重新对齐刀口（仅在刀口受损时）
- JIS 600-800 粗度：用于细化刀口
- JIS 1000-3000 粗度：用于恢复刀口
- JIS 4000-8000 粗度：用于获得光滑锋利的刀口

We suggest sharpening with grits between 600 and 1000 JIS for an optimal result with minimal effort.
建议使用600-1000 JIS的磨石进行磨刀，以实现最佳效果并降低用力。

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
关之传奇
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.
在日本核心的关市（関）数世纪以来一直代表着刀具工艺的卓越。其历史可追溯到14世纪，当时传奇大师兼重（Kaneshige，也被称为 Kinju）携 Kaneuji（兼氏）来到此地，确立了美濃（Mino）刀剑的声名传统。这些精美而致命的武器很快成为全国大名和武士的荣誉与力量象征。

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.
随着明治时代（明治）和日本现代化的到来，剑的使用被禁止，标志着一个时代的结束。然而，关的工匠们展现出极高的适应性，将其技艺转用于刀具与精密工具的生产，以新形式保留了这门古老技艺。

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.
这一千年传承至今仍在延续，在关剑匠博物馆（関鍛冶伝承館）你可以探索这一迷人的遗产，见证卓越品质刀刃的诞生。每年的1月2日是必看的活动，因为当年的第一次铸造将以古老仪式庆祝，呈现独特而引人入胜的盛景。