This is a westernstyle chefsknife (Gyuto), 210 mm long. Handle of black Pakka wood.

This knife is made with long traditional japaneese techniques, used originally to make the famous Samurai swords.
The blade consists of many layers of handforged, lamonated steel, where a softer steel is wrapped around a hard, carbon alloyed steel that will hold an extremly sharp edge.

This knife has to be sharpened with an Japaneese Waterstone, and we recommend the MM-WS-10/60, 1000/6000 combination stone. The 6000 grit side should be used for resharpening/honing once in a while.

This is the forth knife from above in the picture.