Chef's knife or Santoku?
I am sure this question has been asked here before, but I searched and didn't find anything. I have been using a good Santoku knife for the past year and a half. Now I need to get my own knife. I really like the Santoku, but I am wondering if the traditional Chef's knife wouldn't be a better choice since my cooking is definitely western in style. Specifically, what can a Chef's knife do better than a Santoku, of vice versa. Thanks for your help.