Name: Japanese Chef's Knife (likely a Santoku or Gyuto) Size: The blade looks to be in the range of 6-8 inches (15-20 cm), a typical size for chef's knives like a Santoku or Gyuto, which are great for general slicing, dicing, and chopping. Description: Blade: The steel appears to have a patterned surface, typical of Damascus steel, which is known for its strength and sharpness. The blade may have a high-carbon content, providing excellent edge retention and sharpness. Handle: The handle seems to be made of resin-infused wood or a similar synthetic material with a blue and black layered design, which is both aesthetically striking and durable. Usage: Santoku: A multipurpose knife often used for cutting meat, fish, and vegetables. Gyuto: A general-purpose knife similar to a chef's knife in Western kitchens, ideal for slicing, chopping, and dicing. Precautions: Sharpening: Japanese knives like this one typically require careful sharpening, ideally using a whetstone. Over time, they may become dull if not maintained properly. Handling: Handle with care as the blade is likely very sharp, and the wooden handle could be prone to damage if exposed to moisture for long periods. Storage: Store the knife in a dry place, ideally in a protective sheath or block, to prevent rusting and maintain its edge.