Me, too.
Although we also use a Jap-style chef's knife (it has a name, but I do not know it, Wustof is the brand --- basically a square edged chef's knife with side indentions -- doubles as a spatula).
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.