>santokus

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>>9343329
You're like one of those people who used to go "I would NEVER drink chardonnay" and then order a bottle of Louis Jadot Bourgogne Blanc thinking it makes you look sophisticated

Maybe you should order a ko-bunka?

p.s. don't buy American made stuff

>>9343329
The shallower curve allows for fast chopping of reasonably wide ingredients/horizontal arrays. Chopping can be done at speed with a French knife, but the curve limits the effective cutting surface in a way that makes it far more effective for slicing.

Ideally a (chinese) cleaver and a French knife would be readily at hand, but for situations that could involve two knives but only really need one, a Santoku will probably be less fatiguing.

>>9343374

Rock chopping is for amateurs.

>>9343383
wasn't even thinking about herbs...

honestly, for fine dicing, I use one or two sharp, flat-bladed small/chinese cleavers, or a one-hander mesaluna.

Santokus are ideal for slicing onions. They are short so you can work with the tip easily, but at the same time they are wide so the blade is decently sturdy with enough knuckle clearance and you can use it to transport the diced onion to the pot. I wouldn't use them for anything else though, I find them just so ugly.