Of the basic Henckels set we have, I've been preferring this 8" carving knife over the wider 8" chef's knife that I also own, but just don't like, for veggie chopping and prepping (basically the carving knife has become my go-to knife for anything non-meat):
What other knife might I like as a similar-but-better? Both of the above knives let you rock them slightly like a mezzaluna for fine chopping. The carving knife is just a little easier to wield.
I'd like: some sharpness, that rocker ability, some ergonomy in the handle, and I wonder also about blade weight... are there weightier blades that make cutting a little more fluid?
We could also be talking about two knives - one for finer mincing and one for rougher chopping. I still like the general size.
I don't want to get off-topic, but while I've been interested in santoku knives, it looks like they're more flat on the bottom, no rocking, so how is the holding/use of one a bit different from a carving or chef's knife (if we're talking basic veggie slicing and chopping here)?