Japanese knives have always been known to be incredibly sharp.  Anyone that has owned one knows that sharpness sometimes comes with a price; they are prone to chipping.  This is due to the fact that what makes them so sharp is a thinner blade and a very thin edge.  
Kaizen II has conquered that problem with a new type of steel, FC61.  It is extremely durable and very chip resistant.

Guytoh (ya know you're getting an authentic Japanese knife) or Chef knife can be the work horse in your kitchen.  Chopping veggies or slicing meat, it can handle most tasks with ease.  

Aside from being a work horse, it's incredibly beautiful with the damascus design.  The D shaped handle, again true to Japanese heritage, fits nicely in the palm of your hand.