Gyuto translates to 'beef knife' or 'cow sword', which we prefer a little bit more. This style of knife was clearly intended for meat slicing but has evolved over the years to be used as a general chef's knife. It'll pretty much do anything you want it to in the kitchen.
Niwaki recommends the Mainichi series as a introduction into the world of Japanese knives.
They provide the familiarity of a western style handle and the security of a Stainless Steel blade, so no real need for the usual camellia oil and wipe down associated with Japanese steel. They can even go in the dishwasher, one or twice.
That being said, we'd still try to avoid trying to cut through anything hard like bones.
Made in Sanjo, Japan.