Satake SWORD SMITH - 廚刀 - BUNKA - 鋼 - 日本 - 伪造的日本 BUNKA

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

The BUNKA chef's knife is handcrafted from high-carbon stainless steel in Seki, Japan. Renowned for its exceptional sharpness, durability, and versatility, this knife offers a performance very similar to the SANTOKU, making it ideal for a wide range of kitchen tasks. This knife is also considered essential in a chef’s kitchen due to its versatility.
这把BUNKA厨师刀在日本关西（Seki）以高碳不锈钢手工打造。以出色的锋利度、耐用性与多功能性而闻名，其性能与SANTOKU极为相近，适用于广泛的厨房工作。由于多功能性，该刀在厨师的厨房中被视为必备之选。

Its blade (Jinbu 刃身) measures 20 centimeters and has a sharpening angle of 23-25° 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 users.
其刀身（Jinbu 刃身）长20厘米，双面研磨角度为23-25°（Kireha 切刃），使其在长时间切割任务中表现出色。这一设计亦使刀具对左右手使用者都能舒适操作。

The hardness rating in HRC is 53-55, making the knife extremely easy to sharpen while ensuring a long-lasting edge.
硬度等级为HRC 53-55，使刀刃极易磨利，同时确保边缘持久。

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 33 centimeters.
手柄（E 柄）采用木材制成，截面为椭圆形，长度12厘米，刀具总长（刃身加手柄）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，该产品为Satake出品的原装Sword Smith（大师级刀匠）产品，全部在日本关（Seki）生产。
The box displays all official manufacturer information on the back, serving as a full guarantee of authenticity.
盒背面展示了所有官方制造信息，作为对真实性的全面保障。
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，我亲自从最有声望的生产商和大师级刀匠那里挑选最优秀的刀具。
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始盒中，用手工制作并定制的米纸包裹，从摩纳哥发出（日本进口关税已结清），使用安全且可追踪的包装，确保刀具完好无损并可直接欣赏。

Authentic, Not an Imitation – Here’s Why It Matters
正宗，非仿制——理由在此
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能立刻判断。
Yet the difference is real — and becomes evident especially when you can hold the knife in your hand.
然而差异确实存在——当你亲手握刀时尤为明显。
With online purchases this evaluation is more difficult, but there are several reliable indicators:
在线购买时，这一判断更为困难，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。
如果产品未明确标出制造商和确切生产地（如“Seki, Gifu”），而仅写明“Japan”，很可能是中国或印度仿制品。
避免仅声称使用“日本钢”却在国外组装的刀具。
• Price
价格过低是一个明显的警示信号：许多在线销售的刀具价格甚至低于进口税本身——税费可能超过工厂价的30%，不含运费。
• Essential Design
正宗的日本刀强调功能性胜于装饰。
过于华丽、色彩丰富或花哨的设计往往表示非正品。
• Handle
手柄通常采用木质，适合日常使用，且可以随时间更换。
避免手柄过于花哨或颜色过亮的低质量品。
• Weight
日本刀通常较轻，得益于高质量钢材，使刀片更薄而更强。
要小心过重或刀片过厚的刀具。

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：照片仅显示一件样品。因此收到的商品在美观度上可能存在细微差异，如木柄色调、刀身饰面及花纹的差异。在某些型号上，可能由于手工装配工艺而出现少量保护材料或固定/工作材料的痕迹。这些并非缺陷，使用简单清洁即可去除。商品以原厂状态提供，未进行任何预清洁。

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.
这些刀具的刀刃极其锋利，请负责任地使用，务必小心以避免受伤。必须手洗（切勿放入洗碗机），并彻底擦干，以长期保持其质量与锋利度，防止手柄受损。

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，建议使用质量优良的磨刀石，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 粗砂用于重新对齐刀口（仅当刀口受损时）
- JIS 600-800 细化刀口
- JIS 1000-3000 复活刀口
- JIS 4000-8000 打磨出光亮边缘

We suggest sharpening with grits between 600 and 1000 JIS for an optimal result with minimal effort.
建议使用600-1000 JIS之间的磨刀砂，以达到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.

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（Seki）数世纪以来一直以出类拔萃的刀具工艺著称。其历史可追溯至14世纪，传说中的大师兼重（Kaneshige），又名 Kinju，与 Kaneuji（兼氏）一同来到此地，确立了美浓（Mino）刀的著名传统。这些精炼而致命的武器很快成为全国大名与侍的荣誉与权力象征。

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（Meiji）到来与日本现代化，剑术被禁止，标志着一个时代的结束。然而，关的工匠展现出极高的适应力，将技艺转用于刀具与精密工具的生产，以新的形态延续了这门古老艺术。

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.
这段千年传统一直延续至今，在关刀匠博物馆（関鍛冶伝承館）可以探寻这一迷人的遗产，见证高品质刀刃的诞生。每年的1月2日是必看的盛事——新的一年的首次锻造以古老仪式庆祝，呈现独特而引人入胜的场景。