A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.

Brand: Tetsujin 
Smith: Toru Tamura
Producing Area: Kochi/ Japan
Profile: Kiritsuke Gyuto 
Size: 240mm
Steel Type: Stainless Steel
Steel: Yasuki Silver #3 (Ginsan), Soft Stainless Clad
Handle: Taihei Makassar Ebony & Buffalo Horn Ferrule Octagonal

Hand Orientation: Ambidextrous
Hardness: 63±1HRC
Sharpener: Naohito Myojin