This 210 mm gyuto carries the Minamoto Masayoshi mark. It shows a well-forged profile with a clean taper, double bevel grind, and a Western-style handle riveted for durability. Based on kanji and finish, this is likely a carbon steel core, possibly with softer steel cladding (or simply hardened carbon). The knife’s large size makes it useful for general chef work—cutting, slicing, chopping—while giving room for an edge that can hold up to heavier tasks.