i've tried. i've tried to like a Santoku styled blade. i absolutely hate them. i find myself chopping more..lifting the entire blade and chop chop chop..i like the locomotive move where the tip stays in contact with the board, and i move the item past the moving blade. for that, a GYOTO style knife is superior.
i am gonna offer my brother my 10" wustof classic. it is lazer sharp after i worked it with my japanese waterstone. if he takes it, i am gonna buy a 10" well, 240mm Gyoto. bladestyle looks like this:
i would order one from Japan, but his is a William Sonoma offering. note no bolster like our western blades.
