This style of knife is an interesting and increasingly popular alternative to the usual European chef's knife shape. It's sort of a cross between a carving knife and a traditional Japanese yanagiba. It's as thin as a regular slicer/carving knife (not super thick like a traditional carbon yanagiba), made of a hard stainless steel (HRC hardness 58-60) so it will take a very fine edge and hold it well and yet be much easier to maintain than the traditional carbon steel used in most yanagis, and it's sharpened almost 100% on the right side like a yanagiba for superb performance (which means it is NOT appropriate for lefties... sorry). The handle is made of the same ABS as the rest of the Grand Chef line so it will be durable and stable and NOT prone to any problems associated with traditional wooden handles. So if you want something that looks cool and yet is still useful as an everyday home/professional knife, this would be a great choice! It also comes with the pictured awesome-looking black textured saya (blade sheath/scabbard).
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 for right-hand use only.