Satake SWORD SMITH - 廚刀 - GYUTO - 鋼 - 日本 - 锻造的日本牛刀

Crafted in Seki (関), in the heart of Japan, where blades of exceptional quality have been forged for over seven centuries.
这句话体现了真实传统与其精炼的当代演变之间的完美平衡。

GYUTO chef's knife, is known for its exceptional sharpness, durability, and versatility, it’s perfect for a wide range of kitchen tasks, from slicing and dicing to chopping.
这把刀以高强度的钢材、卓越的锋利、耐用性和多功能性著称，适用于从切片、切丁到切碎等广泛的厨房任务。
The knife is made of stainless steel with a high percentage of carbon. Its blade (Jinbu 刃身) measures 18 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.
刀身为高碳含量的不锈钢材质。其刃身（Jinbu 刃身）长18厘米，双面磨刃角度为12-15°（Kireha 切刃），便于长时间切割任务的使用。此设计同样使左右手用户都能舒适使用。

The hardness rating in HRC is 53-55°, 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.
硬度等级为HRC 53-55，刀锋易于磨锐、保持边缘持久。柄部（E 柄）为木质，卵圆形截面，长12厘米，使刀全长（刃身+柄）约为30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Satake出品的原装Sword Smith（大师级锻刀匠）产品，全部在日本関市生产。
The box displays all official manufacturer information on the back, serving as a full guarantee of authenticity.
盒背面印有所有官方制造商信息，作为完整的真伽保证。
As an enthusiast of Japanese culture and craftsmanship, I personally select the finest knives from the most prestigious producers and master bladesmiths.
作为日本文化与工艺的爱好者，我亲自挑选来自最负盛名的生产商与大师锻刀匠的最佳刀具。
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.
每把刀都小心地放在原装盒中，外层包裹手工制作、个性化的米纸，并从摩纳哥发货（日本进口税已结清），采用安全且可追踪的包装，确保刀具完好无损、可直接欣赏地到达。

Authentic, Not an Imitation – Here’s Why It Matters
真正正品，而非仿品——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.
对于不太熟悉日本刀具的人来说，辨别真 knife 与仿品并非立刻就能看出。
Yet the difference is real — and becomes evident especially when you can hold the knife in your hand.
但差异确实存在，尤其在你 hand 中握刀时更易辨别。
With online purchases this evaluation is more difficult, but there are several reliable indicators:
线上购买时评估更困难，但仍有若干可靠指标：
• Place of Production
日本以生产卓越刀具而闻名。
若产品未明确标注制造商与确切产地（如“日本・岐阜・関”），仅写“Japan”，很可能是中国或印度的仿制品。
避免使用仅声称采用“日本钢”却在海外组装的刀具。
• Price
价格过低是明显警示：许多网购刀具的价格甚至低于进口税本身——通常超过工厂价的30%（不含运费）。
• Essential Design
正宗日式刀具注重功能性而非装饰性。
过于华丽、色彩丰富或花哨的设计往往表示非正品。
• Handle
柄多为木质，设计用于日常使用，随时间可更换。
避免过于华丽或色彩鲜艳的柄，常见于低质量品。
• Weight
日本刀具通常较轻，因用高质量钢材，使刃口更薄却更强。
警惕过重或刃口过厚的刀具。

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.
注：照片仅显示一个样品。收到的商品可能在木柄色调、刀刃的表面处理与花纹等方面存在轻微差异。某些型号上，因手工组装工艺，可能留有少量防护材料或固定/加工材料，这些并非缺陷，用简单清洁即可去除。商品保持原厂状态提供，未经任何预处理清洁。

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，使用时需格外小心，避免受伤。请用手洗，切勿用洗碗机，洗净后彻底擦干，以维持长期质量与刀口，同时防止对柄部的损伤。

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，建议使用优质磨石，具备以下特性：
- 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（仅当刀口受损时）
- JIS 600-800 粗度：用于精炼刀口
- JIS 1000-3000 粗度：用于恢复刀口
- JIS 4000-8000 粗度：用于达到抛光刀锋

We suggest sharpening with grits between 600 and 1000 JIS for an optimal result with minimal effort.
建议以600-1000 JIS之间的磨石进行磨刀，以获得最佳效果与最小努力。

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.

日本刀具解剖圖。
- 刃身（Jinbu 刃身）：刀尖至柄的整個延伸部分。
- 刃先（Hasaki 刃先）：刀刃首先穿透食材的部分。
- 切刃（Kireha 切刃）：負責切割動作的刀刃部分，經過精心設計以確保鋒利與精度。
- 鎬（Shinogi 鎬）：刀的扁平面（Hira）與主刃（Kireha）相交的線。
- 平（Hira 平）：刀刃從鎬線延伸到刀背的平面。
- 刃棟（Mune 棟）：刀刃未磨鋒的上邊。
- 切先（Kissaki 切先）：刀刃與刀背相交的部位。
- 反り（Sori 反り）：刀的工作面。
- 刃元（Hamoto 刃元）：靠近柄的刀刃部位（與切先相對）。
- 角巻（Kakumaki 角巻）：柄與刀刃相接的部位。
- 柄（E 柄）：刀的握把。
- 柄尻（Ejiri 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.
在日本腹地的関市，数百年来一直以刀具工艺卓越闻名。其历史可追溯到14世纪，当时传说中的大师兼重（Kinju，亦称Kaneshige 兼重）随 Kaneuji 兼氏来到此地，确立了美浓（Mino）刀的著名传统。这些精炼而致命的武器迅速成为全国大名与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，关市的工匠们展现出极大的适应能力，将他们的技艺转向刀具与精密工具的生产，以新的形式保留着这门古老技艺。

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.
这门延续千年的传统至今依然存在。在关刀匠博物馆（関鍛冶伝承館），你可以探索这一迷人遗产，亲眼目睹高品质刀具的诞生。每年的1月2日是必看的活动，那天以古老仪式庆祝新年的首次锻造，呈现独特而引人入胜的场景。