Don't forget these...
The Gyuto is the Japanese equivalent of a chefs knife, and translates to "Cow sword". As with western knives, the gyuto is the king of versatility, having enough length to accomplish some slicing tasks and cover your bases with proteins, long enough to rock, and also enough of a flat spot to chop, not to mention the tip for for intricate work. When paired with a petty theres nothing in the kitchen you can't accomplish with these two knives.
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Quince Burl Wood Handle with Stainless Steel Bolster and Butt