Terrific job of reconfiguring the santoku, @Eiron. Personally, I have only used a santoku a few times. I was not hooked, for it offers a lot of compromises in its single package. After decades of using long chefs knifes I really find them to be the closest thing to a be all and end all, but fine work like deboning can be hard with a large knife. I love my pointy little Nogent parer for jobs of that sort. A long chef’s knife, even a French shape, will have a decent point, a long relatively but not completely straight edge for slicing and draw cuts, enough belly to be able to rock (admittedly less than something like a Wusthof), and, most importantly but entirely up to you, not the knife, a great edge. With a sharp edge it can mince parsley or garlic quite nicely, cross hatch a shallot, or make razor thin truffle slices. I like gyutos, too, but I find the chef knife a little more multipurpose because of its softer steel.
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