The traditional Japanese Santoku knife is slowly making its way into the American kitchen. A Santoku knife is excellent for all of your chopping needs, particularly vegetables. What makes the knife unique is the alternating hollow pockets on each side of the blade, creating air pockets which allow slices to fall away cleanly. For those that do a lot of cooking, it’s a knife you will really come to enjoy and use often. It also makes a great gift.
The Wusthof version of the Santoku is an excellent option if you are looking for a high quality Santoku knife. The principal parts of a Wüsthof knife--blade, bolster, and tang--are forged from a single piece of high-carbon stainless steel, and the blade is precisely tapered from tip to handle for even weight distribution. It has a great feel in your hand. If you do a lot of chopping, this knife will both save you time and also push away the food from the knife if you haven't mastered the professional art of curling in your fingers.
This knife needs to be hand washed and will also need to be sharpened on a regular basis. If you are used to zero maintenance knifes that you throw in the dishwasher, you will have to remember to treat this one differently.