Chefs vs. Utility
In general when referring to knives, a utility knife is a smaller knife in the style of a western chefs knife. Usually around 4-6in in length used for smaller tasks such as finer cuts on fruits and vegetables (i.e. orange supremes.)
I can assure you that this was a problem with language. Not that mac doesnt understand what a utility knife is simply that the knife you are discussing is a western knife with the blade in a style of a Japanese knife that is a multi-purpose "utility" knife. If that makes any sense where a confusion of language could occur.
To summarize, yes there is a difference between a chefs knife and a utility knife but the knife in question is most definitely a chefs knife not a "utility knife".
On a personal note, i would give this knife a great endorsement. Very light in the hand with good edge retention and not too long to be cumbersome but long enough to get the job done. The edge is something you will want to make sure you like. As i said previously the taper on the edge or shinobi line is in the style of a japanese "chefs knife" not the western curve that you would find on a wusthof or henckels or global or any of the other great knife companies that power through the kitchens of our great american home chefs. Btw, most of those knifes are just replicas of eachother
Price, weight, edge-retention, price, weight, price, 4 out of 5 stars.
