Originally Posted by elcameron
It is what you are used to. In my opinion a santuko is a weak imitation of an Usuba, a Japanese vegetable knife.
El Cameron, your post reminds me of something that a very accomplished cook once told me, that a santoku is what you buy when you either can't afford or don't have space for both a chef's and a vegetable knife (I had all three, d'uh!). I got the feeling she didn't consider it a proper knife, either. I just bought some new knives not long ago, and didn't purchase the santoku for fear of being redundant. So far, so good (but it's nice to know I can still get one if I really miss it