Essentials of a good Gyuto/Chef's Knife?
I recently finished my first knife (which was supposed to be a small chef's knife, but ended up shrinking to a paring knife), and I'm wanting to make some real knives for the kitchen now.
What are some of the essential characteristics of a good gyuto/chef's knife for you? What are common flaws you encounter with many knives that should be considered?
Pictures would be greatly appreciated too :)