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I have a set of "Olympia Stainless Steel" made-in-Japan kitchen knives from the early 80's. They look very similar to that one. The blade grind looks identical. I use the 6" and 9" Chef's knives the most. They are basically shaped like gyutos.
They stone sharpen nicely and keep their edge for 4-6 weeks with heavy use; 3 or more months when cycled in with my other knives. If I'm butterflying a hunk of boneless protein, that 9" knife is the razor I use.