276 mm Gyuto from Sakai Takayuki’s betsujo grade— a long, hotel-line workhorse built for big prep and banquet slicing. Western full-tang handle with stainless bolster, satin monosteel blade that shrugs off rust and loves a fine toothy edge. Restoration maintains this and received a custom thinning by Sharp Old Goat. Think effortless push-cuts on roasts and long, one-stroke vegetable pulls; the extra length keeps knuckles clear and line-chef pace high while the steel’s moly-vanadium chemistry holds bite without fussy maintenance.