I have a 240 Tanaka Ironwood gyuto and I have to say it is the best knife I own.
The R2 steel gets super sharp and the edge will out live any of my other knives.
If you decide to get one of these you will not be sorry.
I must also say there are a lot of nice knives out there that are more economical, but if money is not a concern go for the Tanaka.
That Tanaka santoku is a pretty nice looking piece of cutlery, but it's kind of pricy. Why select a santoku over a gyuto? I wouldn't try to talk you out of getting a santoku, but I am wondering deciding factors steered you to the santoku.
While I've never handled these knives from the looks of it this santoku isn't as much of a drop nose as some. It has a more slender pointed tip that seems to go up and not down. I think this would be an awesome purchase for a santoku lover, especially as its tip limits the functionality and versatility line between gyutos and santokus.
Hi, thanks for the replies, I already own a 240 Tanaka Gyuto and a Nakiri so I know how good these knives are.
I have three Gyutos already so do not feel I need another one yet, my small Global santoku is becoming first choice when I only need to prep small quantities