The Noseto Buto 210mm Gyuto embodies the harmony of Japanese knife tradition and modern craftsmanship. Forged from 67 layers of Damascus steel with a durable AUS-8 stainless steel cutting core, the blade is hardened to 60±2 HRC, delivering exceptional sharpness, durability, and cutting control.
AUS-8 Steel is a high-quality stainless steel known for its excellent edge retention, corrosion resistance, and ease of sharpening. It combines toughness and hardness, making it ideal for professional and home kitchen use.
Finished with a striking black titanium coating, the blade reveals a subtle layered Damascus pattern beneath its dark surface, creating a bold and sophisticated appearance. Designed for versatility, this 210mm Gyuto performs effortlessly when slicing meat, fish, vegetables, and fruits.
Where Precision Meets Detail
Each blade undergoes multiple stages of meticulous hand polishing, producing a smooth surface, uniform Damascus grain, and a refined natural luster.
The precisely ground 15° V-shaped edge provides razor-sharp performance, ensuring clean and effortless cuts with minimal resistance.
The S-curve design at the blade root creates a natural resting point for the finger, improving comfort, grip stability, and control during detailed cutting tasks. The spine and heel feature smooth, rounded transitions that reduce pressure on the fingers and help prevent accidental discomfort during prolonged use.
The handle features a traditional four-sided Japanese design, crafted from selected ebony wood accented with black G10 spacers. Carefully hand-polished, it offers a refined texture, balanced weight, and a comfortable, secure grip that complements the blade’s elegant profile.
Specifications
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Knife Type: Gyuto (Chef Knife)
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Blade Length: 210mm (8.3")
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Blade Material: 67-Layer Damascus Steel
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Core Steel: AUS-8 Stainless Steel
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Blade Finish: Black Titanium Coating
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Hardness: 60±2 HRC
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Edge Angle: 15° per side
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Blade Thickness: ~2.1mm
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Handle: Ebony Wood + Black G10
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Weight: 185g
Care & Maintenance
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Avoid cutting bones, frozen foods, or hard materials.
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Hand wash and dry immediately after use.
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Maintain the edge with a whetstone.
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Do not place in a dishwasher.
