Sold as a Japanese chef knife. The shape of this I believe is a blending of a Gyuto and a Kiritsuke knife. I really like the almost flat belly of the knife for cutting veggies and thing on a cutting board. Since this will not be seeing the normal wear and tear that an EDC will see, a much sharper angle on the cutting edge can be used. This make the knife cut things a little easier. Just doesn't have as much of that wedging affect.
I did sand the handle a little bit to make the surfaces that extra little bit smoother. It wasn't bad before, but now it is better. :)

The blade shape is a little reminiscent of a seax. I have to admit, I like that.