its a small yanagiba... i use a 180 and 210 all of the time. Actually, i've seen quite a few chefs in japan use them as all purpose utility knives, so i spent some time a few years back learning how to do that. Kind of fun. Definitely not necessary, but fun
Just wanted to say a big thanks to Jon, who answered all my questions quickly and thoroughly. Will buy from you time and time again! (hopefully not too soon though!)