It's a direct translation of a Japanese term and means profiling a user appropriate geometry, as well as the first good sharpening. That definition doesn't really apply to pre-profiled gyutos. There, a better meaning includes creating the first user-appropriate (and sometimes user-specific) profile -- as well as the first really good edge. Oh. Wait. Sounds like the same thing, but it really isn't. Two-sided western edges are a lot easier.
Traditional Japanese knives as sold in Japan come from the manufacturer with a basic "chisel" or "clam-shell" variant profile and not much else. It's up to the retailer or consumer to refine and polish to whatever is truly desired.
Gyutos are a little different. Nearly all manufacturers at least raise a burr on both sides, and deburr. Some ship better quality edges than others. However, it's still true in Japan that knife shops not only provide initial sharpening for domestic users, but life-time as well. There aren't a lot of really good variations; mostly you choose an appropriate angle and sharpen your best flat bevel with or without a micro-bevel.
What "opening" a gyuto comes down to is re-profiling a specific, less generic, and less careless profile; and sharpening the first, really good edge as well. Opening can include flattening, thinning, and some other junk. A lot of knives come with very good profiling, and don't really need opening; some come sharp OOTB and don't need sharpening to be -- at least -- usefully sharp.
If you're not going to get very serious about sharpening, either don't buy a CarboNext or get someone to open it for you. I'd extend that to not getting a CN or TKC at all, because you'll never experience what those knives do best; and you can get a whole bunch of other benefits with different knives. Phaedrus may have a different viewpoint, and it's a good idea to consider his as well.
FWIW, Phaedrus and I come at the business of making recommendations from slightly, but only slightly different perspectives.
Most -- but not all of the time -- I try to help people choose a knife which:
1) Makes prep so easy it puts the joy back into it, or at least removes most of the burden;
2) Will sharpen easily to a very high degree of sharpness;
3) Is easy to sharpen and maintain;
4) Has the appropriate characteristics for the user's actual knife skill level;
5) Has the right profile to work with the user's natural action;
6) Is comfortable with the user's actual grip;
7) Provides an appropriate level of F&F;
8) Provides an appropriate level of prestige for its price;
9) Offers good enough ergonomics and edge properties to reward the user as his skills improve; and
10) I'm thinking.
Sometimes -- but not often -- people have very particular needs or 'druthers which need addressing before these more general considerations.
Phaedrus and I may not reach the same conclusions because of differing priorities -- he's a little more production oriented than I am, and a little more optimistic about other people's sharpening skills -- but I can't think of a time we've actually disagreed. I've learned a lot from him over the years about all sorts of things, and you should too.
In any case, you've become sufficiently sophisticated to focus on what you do and don't want, rather than accepting anyone's opinion wholesale. Which, by the way, is part of the reason I seldom recommend my own choices unless someone specifically asks about them.
Edited by boar_d_laze - 10/21/11 at 8:27am