Aloha, I am a cook in a small restaurant in honolulu. I am looking to get a Santoku to add to my very small collection. Right now I have a Wusthof Grand Prix II 8" chefs I use for home and a Tojiro DP 240 Gyuto I use for work. I like the DP as it was recommended by Mark. Although it is a bit heavy, it seemingly loses edge quickly and I tend to do lots of push cutting and chopping. So therefore I am looking for a Santoku that is light and made of good steel. Right now I am looking at these 3:
Fujiwara FKM Stainless Santoku 180mm ($70): I hear good things about Fujiwara but I read that the steel is not quite as good as VG-10 (Tojiro)http://www.chefknivestogo.com/fufkmsa18.html
Tojiro DP Damascus Santoku 165mm ($80): I've always wanted a damascus and it looks sexy. But will it lose edge just like the Gyuto? Is it worth it to try a different brand?http://www.chefknivestogo.com/todpdasa16.html
Hiromoto Santoku 190 mm ($109) : I like the specs on this knife a lot and heard that AS is really nice. Kind of leaning towards this one, but is it worth +$40? I could get a nice artifex paring with that extra money....
Any advice out there? I am also open to new suggestions.