Originally Posted by sunshine_thess
Originally Posted by jpaulg
Do you already have a chef's knife that you use?
If so I'd recommend getting a Nakiri rather than a Santoku.
i have a usuba and a sashimi...
as for a chef's knife... the one i have is not that good that is way i am looking for a santoku...
While they look superficially similar an usuba and a nakiri are different. The usuba in single beveled and the nakiri is double beveled. I won't try to talk you out of a santoku if you really want one but if your gyuto or chef's knife is working for you you should replace it first. A chef's knife is more useful than a santoku, especially if you want to work in a commercial kitchen.
That said, if your chef's knife sucks and you aren't going to replace it, then I'd probably choose a santoku over a nakiri. The latter will be fantastic for veggies (better for some work than the gyuto) but the lack of a point will make rocking/chopping impossible. Plus, you really need a sharp tip for some type of work.
I agree with jpaulg, steer away from western makers for your santokus or nakiris. It's not that they're no good, they're just not likely to be as ideal as a Japanese version. Western companies that have lost market share to their Nipponese rivals are starting to change their products to be more competitive (eg the Henckels Twin Cermax, made in Japan) but overall you're still better off with an Asian. Buzz has mentioned them before, but you might want to poke around a bit at JapaneseChefKnife.com
Lots of good stuff, flat $7 shipping.