"PRE-ORDER" Noseto Tana 270mm Sakimaru VG-10 Damascus Slicing Knife with Stabilized Burl & White Buffalo Horn

The Noseto Tana Sakimaru 270mm is our signature slicing knife—an elegant fusion of performance and artistry. Designed for smooth, effortless slicing of sashimi, roasts, or cooked proteins, this long, graceful blade delivers precision without resistance. Every element reflects craftsmanship at the highest level.

67-Layer VG-10 Damascus Steel
Forged from 67 layers of Damascus steel with a VG-10 core, the blade offers razor-sharp edge retention, corrosion resistance, and a stunning flowing pattern across its surface. With a 2mm spine thickness, it glides cleanly through delicate or dense cuts without tearing or crushing.

Double Bevel for Everyday Use
The double bevel edge (50/50 grind) makes this Sakimaru suitable for both left- and right-handed users. It's easier to maintain and sharpen than single bevel slicers, offering high precision with minimal effort.

Signature Sakimaru Profile
The distinct sakimaru tip and long flat edge give the blade superior slicing geometry and balance. Its shape is favored by chefs for achieving clean, uninterrupted cuts—ideal for presentation-perfect slices of fish, meats, and vegetables.

Stabilized Burl Wood & White Buffalo Horn Handle
The handle is crafted from premium stabilized burl wood paired with a polished white buffalo horn ferrule. It combines visual elegance with durability, offering excellent hand feel and long-term stability against moisture and temperature changes.

Mastercrafted & Refined
Every Noseto Tana blade is finished by hand, showcasing refined detail, perfect grind symmetry, and a smooth polished spine for comfortable control. This is a tool built not only to perform but to impress.

Specifications:
Knife Type: Sakimaru (Slicing Knife)
Blade Material: 67-Layer VG-10 Damascus Steel
Blade Length: 270mm
Hardness: 60±2 HRC
Thickness: 2.0mm
Edge Angle: 12–15° per side (Double Bevel)
Handle: Stabilized Burl Wood with White Buffalo Horn Ferrule
Construction: Hand-Forged

Use & Care:
• Do not use to cut bones or frozen food; avoid striking with the blade surface.
• Hand wash with warm water and towel dry immediately.
• Do not clean in the dishwasher.
• Sharpen using a whetstone to maintain edge performance.
• Store in a dry, ventilated area when not in use.