Sakai Takayuki 63-layer Damascus Utility/Petty Knife, 120mm (4.7") This style of knife is a perfect companion to a chef's knife or santoku. A petty knife is what the Japanese call our small "utility" or "paring" knives. Perfect for small and precise slicing, dicing, and mincing. And since the blade at the heel is deeper (shaped sort of like a mini chef's knife) than you find in most European "utility" knives, I find it a MUCH more useful shape, since you've got more room for your fingers and more blade depth. The blade features an absolutely beautiful 63-layer damascus steel, over a special hard alloy blade core (HRC 60), for superb performance, sharpness, and spectacular good looks. I apologize for the poor photo... it's layering is MUCH nicer and more apparent than in the photo! I find it very difficult to photograph the layered steel so that it shows up clearly and honestly. If you look at the detail photos of the other 63-layer models you'll get a better idea of what the blade looks like in real life. The handle has a great size and very angular profile, for excellent comfort and control. The handle is also very nicely polished and finished in a semi-transluscent blue/black, complementing the overall great looks of this very special knife. And yes, it has an AMAZING factory edge that is spectacularly sharp. Comes in a beautiful gift box. I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.
NOTE: This knife is sharpened in the traditional Japanese style, that is, almost entirely on the right side, which means it's only suitable for right-handed use. And when you maintain it, you should concentrate your sharpening and honing efforts on the right side of the blade.