Satake SWORD SMITH - 廚刀 - 九十 - 鋼 - 日本 - 日本砥刀

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.

Tsuchime GYUTO (chef knife) made from high-carbon stainless steel, produced in Seki, Japan. The "Tsuchime" finish, named after the Japanese words for "hammer" and "mark," features a distinctive hammered texture that not only adds a unique aesthetic but also reduces friction during use. . Its blade (Jinbu 刃身) measures 21 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 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 34 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.

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.