Trouble with a santoku is that you can't rock the blade to chop. That's really nice for chopping herbs and the like. Other than that, it's a fine blade shape.
A lot of chef's like a scimitar blade, with a pronounced curve, for meat work. I don't even have one, though.
"Trouble with a santoku is that you can't rock the blade to chop."
True.
It's mainly the save-cleaning-another thing factor (i.e., using it as a spatula).
That, and it looks really cool.