I believe it is a nikiri.
I have a nice shun for work, and a couple of globals, and a sabatier, because I don't mind beating on them.
This is the nice one I keep at home, or take to work on days when I am planning on paying a lot of attention. I spend more time doing lame shit like paperwork than cooking at work now
How do you like using those single bevel knives? I have only ever used on a couple times and had a hard time getting used to it.