Sakai Takayuki Kamagata Usuba Knife, Aonikou, 195mm / 7.7" Naniwa Traditional Stones and you even get a

and you even get a nice water buffalo horn ferrule (bolster)

Definitely gaining in popularity here

fully forged (so the steel is harder and stronger and higher quality than cheaper versions)

A symmetrical right/left bevel (good for left or right hand use) in my opinion really won't diminish the performance much if you maintain it

even cutting the birthday cake - the serrated edge does it all

Sakai Takayuki Kamagata Usuba Knife, Aonikou, 195mm / 7.7" Naniwa Traditional Stones and you even get aVery thick and strong and yet very sharp heavy duty traditional Japanese carbon steel Kamagata style usuba vegetable knife. This style of usuba is perhaps more useful than the commonly seen usuba since it has a pointed tip (more like a santoku) whereas the other style has a rounded tip. Ever wondered how they get those veggies paper thin in sushi shops? This is the tool to use. Search for "usuba" on Youtube for some good examples of this style of