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

Crafted in Seki (関), in the heart of Japan, where blades of exceptional quality have been forged for over seven centuries.
这句体现了真正传统与其 refined contemporary evolution（经由对比）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（刺身料理刀）采用单刃设计，专为右手使用者打造，在鱼肉片切割上以高精度著称。
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材质。刀身长度为21,5厘米，单面磨削角度为17-20°（切刃）——适用于长时间、高精度的切割任务。

This design is specifically made for right-handed users, but it can also be used without particular issues by left-handed users.
该设计专为右手使用者而设，但左手使用者同样可以使用，亦无明显不便。

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.
其硬度在HRC 60/62+之间，得益于日本碳钢SK-4的高硬度特性，使刀刃极易磨利且耐用。不过请注意，若养护不当，该钢材易生锈。请勿放入洗碗机清洗。柄（E 柄）为木质，八角截面，长度11,5厘米，总长（刀刃+柄）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Satake出品的原装Sword Smith（大师刀匠）产品，全部在日本关市制造。
The box displays all official manufacturer information on the back, serving as a full guarantee of authenticity.
盒背面印有完整的官方厂家信息，作为真实性的全面保证。
As an enthusiast of Japanese culture and craftsmanship, I personally select the finest knives from the most prestigious producers and master bladesmiths.
作为日本文化与匠心的热爱者，我亲自挑选来自最负盛名的生产商与大师刀匠的顶级刀具。
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.
每把刀都小心放入原盒，裹以手工制作、个性化的米纸，从蒙地卡罗发出（日本进口税已结清），采用安全可追踪的包装，以确保刀具完好无损地抵达并值得欣赏。

Authentic, Not an Imitation – Here’s Why It Matters
正宗，非仿冒——原因此重要
For those who are not deeply familiar with Japanese cutlery, distinguishing a genuine knife from a copy is not always immediate.
对于并非深谙日本刀具的人来说，辨别真刀与仿制品并非总能立刻看出。
Yet the difference is real — and becomes evident especially when you can hold the knife in your hand.
然而差异是真实存在的——尤其当你手握刀身时，更易分辨。
With online purchases this evaluation is more difficult, but there are several reliable indicators:
网购时评估困难，但仍有若干可靠指标：
• Place of Production
日本以生产高质量刀具著称。
若产品未清楚标明制造商及确切产地（如“岐阜·关”），仅写“日本”，很可能是中国或印度的仿制品。
避免使用“日本钢材”却在境外组装的刀具。
• Price
价格过低是明确警示信号：许多在线销售的刀具价格甚至低于进口关税本身——关税往往超过工厂价值的30%，另加运费。
• Essential Design
正宗日式刀具强调功能性优于装饰性。
过于花哨、色彩斑斓或繁复的设计往往表示非正品。
• Handle
柄通常为木质，设计用于日常使用，且可随时间更换。
避免过于装饰或明亮色彩的柄，常见于低质品。
• Weight
日式刀具通常更轻，因高质量钢材使刀刃更薄却更坚固。
要提防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.
刀刃极其锋利，使用时需极度小心、负责地操作，避免受伤。需手洗（切勿放入洗碗机），并彻底擦干，以长期保持其品质和锋利度，防止柄部损坏。

For sharpening, which should be done only as needed, we recommend using quality sharpening stones with the following characteristics:
磨刀仅在必要时进行，推荐使用优质磨石，具备以下特征：
- Grit JIS 80-400: For realigning the edge (only if the knife has suffered damage to the edge)
- JIS 80-400 粗度：用于重新校正刃口（仅当刃口受损时）
- Grit JIS 600-800: To refine the edge
- JIS 600-800：用于细化刃口
- Grit JIS 1000-3000: To revive the edge
- JIS 1000-3000：用于恢复刃锋
- Grit JIS 4000-8000: To achieve a polished edge
- JIS 4000-8000：实现抛光刃锋

We suggest sharpening with grits between 600 and 1000 JIS for an optimal result with minimal effort.
建议以600-1000之间的磨石磨削，效果最佳且省力。

Anatomy of the Japanese knife.
- Blade / Jinbu 刃身: The entire extension of the knife from the tip to the handle.
- 刃身：刀尖至柄的整个延伸。
- Edge / Hasaki 刃先: The part of the blade that first pierces the ingredient.
- 刃先：刀刃最先穿透食材的部分。
- Primary Bevel / Kireha 切刃: The part of the blade that performs the cutting action, carefully designed to ensure sharpness and precision.
- 切刃：执行切割动作的刀刃部分，经过精心设计以确保锋利与精确。
- 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.
- 鎬：刀的两平面（平面）与主刃相交的线条。
- Blade Flat / Hira 平: The flat surface of the blade that extends from the shinogi line to the spine of the knife.
- 平：从鎬线延伸到刀背的刀身平面。
- Spine / Mune 棟: The unsharpened upper edge of the blade.
- 棟：刀刃的未磨平的上缘。
- Tip / Kissaki 切先: The part of the knife where the cutting edge and the spine meet.
- 切先：刃口与刀背相交的部分。
- Belly / Sori 反り: The working surface of the knife.
- 反り：刀具的工作表面。
- Heel / Hamoto 刃元: The part of the blade closest to the handle (opposite of the Kissaki).
- 刃元：最接近柄部的刀口部分（与切先相对）。
- Collar or Ferrule / Kakumaki 角巻: The part where the handle meets the blade.
- 角巻：柄与刀身相接处。
- Handle / E 柄: The grip of the knife.
- 柄：刀的握持部。
- Butt / Ejiri 柄尻: The end or bottom of the knife handle.
- 柄尻：刀柄的末端。

The Legend of Seki
关之传说

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.
在日本心脏地带，关市以数百年如一日的刀具工艺著称。其历史可追溯到14世纪，当时传说中的大师兼重（又名Kinju）携带兼氏来到此地，确立了美濃刀的著名传统。这些精炼而致命的武器很快成为全国大名与武士的荣耀与权力象征。

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.
随着明治时代的到来与日本现代化，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强的适应能力，将技艺转化为刀具与精密工具的生产，以新形式传承古老的技艺。

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.
这一千年传承的传统至今仍在延续，在关刀匠传承馆（関鍛冶伝承館）你可以探索这段迷人的遗产，见证卓越品质刀剑的诞生。每年的一月二日是必看的盛事，年初的第一锻在古老仪式中举行，呈现独特而引人入胜的景象。