Today we introduce the Japanese chef's knife. The chef's knife is the most common in the West. It is long and pointed, with a gently curved belly. If you're looking at most cutting videos or cookbooks that include “how to cut things” information, chances are you're looking at a chef's knife doing most of the work. Japanese-made chef's knives, generally called Gyuto, usually have the flatter French profile rather than the deeper-bellied German one.

Pros
Does just about everything well. Easy to learn. Many different knives available, at a wide range of prices. If you don’t do your own sharpening, any place is going to know roughly how to treat it. Machine sharpeners work okay.

Cons
Too many choices (thus a lot of misinformation). Slightly tricky to hand-sharpen. Usually needs regular honing (steeling). Cost and value do not align: you can spend a lot for a little if you're ill-advised.