Welcome to the forums DJ.
Where you from?
What do you like about the santoku profile? Would you consider a gyuto? Santokus can make sense if board space is very limited (for example in a VERY small kitchen) although many on the forums would argue that the gyuto (literally "beef knife" or "cow sword", which is the Japanese interpretation of the Western Chef's knife) is a more versatile profile. Gyutos are commonly available in lengths from 180 to 270mm, but I have seem shorter and longer gyutos. Gyutos are typically a lot flatter than German chef's knives (the profile was originally based on the French chef's knife). Most are a little curved but some are quite flat. Kiritsuke- tipped ("K-tip") gyutos can be very flat.
Great idea to start a new thread and fill out the questionairre.
Edit: Just realised that you have started a new thread.