This sort of chef's knife, which has a more gradual taper from the heel to the tip, is more frequently seen in the hands of a high-quality chef than of a regular chef. This blade is more suitable for the cutting of just about anything on a cutting board, as opposed to a Japanese chef's knife's medium-sized blade. Because of its well-balanced centre of gravity, the blade is relatively effortless to cut through many types of food. It is made in Japan and has a 25-year warranty.