I use a Moritaka gyoto and nakiri knife. I love it.

Just be aware that you want a very hard knife, 60-65 HRc. This gives you a long lasting edge without having to sharpen all the time. But do not use on bones, this might chip the very hard edge. If you are doing bones, get a cleaver, that's it's job.

I like the wa handle of my gyoto but you may want to try a few and decide for yourself.