Noseto Kaze Gyuto 240mm 67-Layer VG10 Damascus Steel with Ebony & Buffalo Horn Handle

The Noseto Kaze Gyuto 240mm is a hand-forged chef’s knife crafted from 67-layer VG10 Damascus steel. Designed for those who demand high performance and cutting efficiency, this blade features a razor-sharp edge finished with traditional water grinding and a forged pattern that makes each knife visually unique.

Purpose-Built for Larger Tasks and Long Slicing Strokes
With its extended 240mm length, this Gyuto is ideal for tackling large volumes of ingredients with speed and accuracy. Its added reach allows for cleaner, longer slicing motions—perfect for breaking down larger cuts of meat, slicing fish fillets, prepping wide vegetables like cabbage or pumpkin, and working on busy prep lines. The extra length also reduces wrist movement and increases cutting efficiency over large boards.

Forged Damascus & Water Grinding
Each blade features a striking ripple pattern from real Damascus layering and forging. The edge is honed using water grinding techniques, ensuring a razor-sharp finish that glides through both soft and dense foods with minimal resistance.

Rounded Spine & Distal Taper
At 2.5mm thick, the spine is carefully rounded for comfort and balance. The blade gradually thins from heel to tip, providing agility and control despite its length, making it suitable for both push-cutting and rocking motions.

Ebony & Buffalo Horn Handle
The elegant handle combines dark ebony wood with a polished buffalo horn ferrule. It is shaped for a secure grip and provides a balance point that complements the longer blade, reducing fatigue during extended use.

Specifications
Knife Type: Gyuto (Chef’s Knife)
Purpose: Extended reach for slicing, large ingredient prep, professional multitasking
Blade Material: 67-Layer VG10 Damascus Steel
Hardness: 60±2 HRC
Blade Length: 240mm
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.