Just curious as to why. It seems like everyone only likes to make a 165-180mm Santoku. For someone that never rock chops, a Santoku feels like a more practical knife than a Gyuto, essentially being a taller Gyuto with the tip lowered. I would love to see 210mm and 240mm Santokus. Note: I prefer taller blades because it gives them a way to maintain heft while being thin behind the edge.