The Japanese chef's knife, initially used on meats only. However this style is a great all rounder for quick chopping of not only meats but vegetables, herbs and fish too. The shape of the blade resembles that more of a traditional western chefs knife.
This Gyuto 180mm knife by Hiro (Hiroaki Masui) is a 3-layer laminated blade; Stainless steel surrounding an Aogami steel core.
Important information; Carbon steel knives will oxidise and discolour. This is not a fault, it is a nature of the material. They must be dried after use and traditionally they are treated after use with camellia oil which inhibits the oxidation process. If the fact that carbon steel requires a little bit more maintenance is of concern then a laminated or folded steel knife should be considered. You can purchase rust erasers to clean the blades. Only the central code with oxidise on this knife.