sf wrote:
>
> I have a different brand santoku, but (as I've said many times here) I
> still prefer my chef's knives.

Everyone has different preferences for the shape of the blade and the
position of the handle relative to the blade. When I tried my first
santoku I was hooked but I've met folks who are unimpressed. It's why
big knives come in so many shapes.

> I also have a scalloped edge carving
> knife, but I've never figured out why everyone thinks scalloped edges
> so wonderful.

We have two santukos now. An expensive one with a smooth blade and a
cheap one with a scalloped blade. Some foods stick to the smooth blade
but not to the scalloped blade.