It's a Yoshihiro 270mm stainless steel wa-gyuto and is very, very pretty
I have a nice new end-grain cutting board to go along with it and was using it a bit yesterday to prepare our Christmas dinner. I don't have any sharpening equipment outside of a honing steel, so I was working with the factory edge. One thing I was noticing when halving some brussel sprouts was that the knife wanted to slice towards me. Maybe I just need to fix my grip or get used to the knife, but it was noticeable enough that I thought I'd ask about it.
I know that gyutos are not single bevel knives, but was wondering why there is only one 'second' bevel' on the back side of the knife rather than on both sides. Does that make sense?
I was doing some reading and it sounds like I mostly just need to get this thing sharpened and it will be less of an issue.