Identify Japanese Knife

I am trying to identify the knife type/style shown in inserted pics and as seen on youtube in links below. It seems to be some sort of cross between gyuto/utility/slicing knife styles, but with a triangular very straight blade similar to a boning knife.
Any help greatly appreciated. I am a newbie, just getting interested in cooking and cutlery.
Wait a second - how do you post pics? Only seems to allow me to post from url.
OK, here are the youtube links:

[video=youtube;E5YCjg79pTY]https://www.youtube.com/watch?v=E5YCjg79pTY[/video]
[video=youtube;xLgd2h9Ntlg]https://www.youtube.com/watch?v=xLgd2h9Ntlg[/video]

Thank you.

I only skimmed the videos but the one in the second looks like a honesuki but hard to tell because of how it's being held

Just a cheap german (or whatever) butcher knife.... You can find them here btw.:

http://www.dick.de/en/tools-for-chefs-and-butchers/products/skinning-sticking-and-butcher-knives

Cutting on a hot hard metal plate is the most stupid you can do, so thats why they use cheapos for this task.

In second vid, this should be some kind of japanese boner.

Greets Sebastian.

Does it look like this one?
http://www.meicho.jp/fs/meicho/gr2519/aok-43158

Search for Victorinox 5.5602. I don't know for sure, but I'd guess that's similar to what was in the first video.

Woops, clearly it was the other knife (like in the second video) you were referring to. Sorry, I don't have an ID on that one.

Thanks for your replies!
Yes, the knife I was looking for is the one in the second video. I tried to edit my post to eliminate the first video, but it said something like "timed out" so I couldn't.
I think I stumbled across a video that said something to the effect that this type of knife is a standard slicing knife with a custom sharpening (which of course I forgot to bookmark), but that seems rather expensive for a place like Steak Land, which I believe is a chain - would be like providing McDonald's employees with custom utensils
The quest continues.

That second knife looks like a blade that has lost much of its original shape from many, many trips across a sharpening stone. The sort of thing you see in professional meat cutter and chef's kits all the time.

At the hibachi place near me they use torijos that have a similar look from all the grinding. Can't tell if they began life as gyuto or suji