This Japanese knife style is considered a status symbol among chefs in the restaurant industry in Japan, generally used only by a head chef due to the precise skill required to use it.
Its design is a hybrid of a gyutou and a yanagi, with shared functions similar to both types of Japanese knives. The edge comes with a single- or double-bevel, which broadens the functionality to include tap chopping. Possibly a better choice for an advanced home chef, though it’s certainly a contender for your personal kitchen, where you’re the one in charge!