Chef’s Knives
gyuto
The gyuto is the Japanese equivalent of a chef's knife. The profiles are very similar. On the whole, gyutos tend to have less belly (or curve to the cutting edge) and tend to be thinner and lighter than their western counterparts.
Western Chef
More belly, a bit heftier than its Japanese counterpart. Great for rock-chopping and for people who want a bit more weight in their knife.
Santoku
Santoku are a hybrid between a gyuto and a nakiri (vegetable knife). They generally have blunt noses and relatively flat edges. Many home cooks are comfortable with these kinds of knives and especially the sizes they come in. They generally come in sizes from 165-180mm.