foodguy
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I find santokus to be a feminine knife. The chef knife/gyutos have a nice curve to blade so slicing is easier and can support a rocking motion.
A santoku has a flatter curve so think it's better for a push cut and slicing. Since it's shorter, it can be more managable for most people.
Whatever my viewpoints are, a santoku is traditionally an all-purpose knife so who is one to argue it's merits. It was the japanese version of a chef's knife
that's my take on it exactly. but that last begs the question of what the most common types of cutting are in the cuisine. In my experience, Japanese food is much more about fewer cuts more precisely made, while most Western cuisines make more use of chopping, etc. In any case, it's really important to pick up a knife and at least go through the motions of the chores you will most frequently use it for.