Noseto Kaze 210mm Gyuto – 67-Layer VG10 Damascus Steel with Ebony & Buffalo Horn Handle
Precision Crafted with Water-Grinded Razor Edge
The Noseto Kaze 210mm Gyuto is a masterfully handcrafted chef’s knife forged with 67 layers of Damascus steel over a VG10 core. Hardened to 60±2 HRC and sharpened by hand using traditional water grinding, this knife delivers an exceptionally sharp edge, ideal for all-purpose kitchen tasks.
All-Purpose Performance
The Gyuto is the Japanese equivalent of a Western chef’s knife. Designed for versatility, it excels at slicing, chopping, dicing, and mincing vegetables, meats, and herbs. Its slightly curved belly allows for smooth rocking motions, while the pointed tip provides precision for detail work.
67-Layer Damascus & Water Grinding
Each blade showcases unique ripple patterns from real forging, ensuring no two are ever identical. The grind is done manually with water for a razor-sharp edge and precision cutting feel right out of the box.
Rounded Spine & Tapered Body
With a thickness of 2.5mm and a comfortably rounded spine, this knife glides through ingredients with ease. The balanced taper enhances both agility and control.
Elegant & Durable Handle
The handle is crafted from premium ebony wood with a buffalo horn ferrule, offering a luxurious grip and moisture resistance. Its traditional octagonal shape ensures control and comfort through extended use.
Specifications
Knife Type: Gyuto (Chef's Knife)
Blade Material: 67-Layer VG10 Damascus Steel
Hardness: 60±2 HRC
Blade Length: 210mm
Thickness: 2.5mm
Edge Angle: Hand Sharpened with Water Grinding
Blade Finish: Forged Damascus Pattern
Handle: Ebony Wood with Buffalo Horn Ferrule
Use & Care
• Do not use to cut bones or frozen food.
• Hand wash with warm water and towel dry immediately.
• Do not clean in the dishwasher.
• Sharpen using a whetstone to maintain performance.
• Store in a dry, ventilated area when not in use.
