Tsukiji Masamoto Carbon Steel Gyuto 210mm (8.2")

This knife, which combines a traditional Japanese high-carbon blade with a Western style double-bevel edge, is a great choice for cooks who are more comfortable using Western-style blades but want the unparalleled sharpness and durability found in Japanese-style knives. The high carbon substances martensite and carbide combined together allows the blade to be heat treated to a higher quality. Carbide increases wear-resistance and edge retention while still giving the blade some flexibility.
The gyuto is the Japanese version of the classic Western chef's knife but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit