Gyūtō ('chef's knife')
A gyūtō is a typical ‘chef’s knife’ with a double blade which means it is bevelled on both front and back. It is strong, resistant to rust, and can put up with a certain amount of rough handling.
A gyūtō is versatile knife used for many different tasks in the kitchen which makes it a good first knife to acquire. According to Akira, it shouldn’t be too large — a blade length of 210~300 mm is ideal — and the handle should fit your hand comfortably.