My most used knife in the kitchen now i Santoku, Nakiri and Petty. I have plenty of big knives but it seems to me just easier to reach for smaller knife.
Sounds like you're not a pro Maxim ... small knifes ... wait, I just ordered a 18 cm santoku myself - damn I guess I fall into your category too
i AM the academic citation.
Starting this harvest I'm a starving startling artist/
Lyrical arsonist it's arduous spitting this smartest arsenic/
That JNS is a great looking Santoku. Jon's site JKI has some nice Santoku's. The Gesshin Uraku has a high thin behind the edge grind good blade for the price. A-Frames is another site for quality blades.
Can't say much as it's 11 pages long already lengthy. Just make a couple points, the Santoku design is a shorter version of more traditional Japanese cutters longer in length which are flatter & more drop nosed than western style . The Santoku is a hugely successful knife design. Not just because so many have been sold from crap to finest steels & grinds, most knife makers both Japanese & now even European have a few in their lineup. No matter if you are polarized how you feel about them, cannot argue their success.
To me a bad design is all those full heel bolsters, some very thick on western chef's knives. Makes heel sharpening impossible, over time screwing up the shape of the blade. I cannot believe they still make them soft steel, thick behind the edge, misguided tradition.
I just do not buy that the Santoku is a bad design. I can do certain types of tip work with a Santoku or Cleaver, Watch a skilled Chinese chef use the tip on a cleaver. There are certain prep jobs where a gyuto or petty works better. I would agree that a gyuto is a best all around blade. Putting out banquet's close to 40 years, almost 30 years totally hooked on Japanese knives Gyuto's, Sugi's & Yanagiba's. Never used a Santoku at work not because didn't like them didn't feel need for one. Did have a longer flatter Japanese carbon gyuto with more drop at the tip than most gyuto's loved that knife for massive amounts of prep work.
Now I am a old fart home cook have & use a Santoku.
Like Funayuki blades too. Some have the flatter profile, more board contact for forward push cuts and chopping. A lot less mainstream than Santoku's . Used Cleavers at work too. Still have several home cleavers.
A funayuki is a smaller, lighter, thinner deba - i.e. single bevel.
I can't help but think it's a term that been hijacked for marketing purposes, e.g. "funayuki gyuto", in the same manner that "kiritsuke" is increasingly (wrongly) used to describe a gyuto with a clipped tip.