Western-style kitchen knife; chef's knife
Refers to a Western-style kitchen knife, typically with a double-beveled blade, as opposed to a traditional Japanese single-beveled knife (和包丁).
See also: 和包丁
Western-style kitchen knives are double-beveled, so they are easy for beginners to use.
I use a Western-style knife when cutting meat.
Compound of 洋 (Western) and 包丁 (kitchen knife). The word 包丁 itself originates from the name of a legendary Chinese chef, 庖丁, and came to mean a kitchen knife in Japanese.