Thirtyall,

I believe, as do others who are actually in the cooking professions, that this is a fad, pushed by that tsunami Rachel Ray. And that's not to say that I don't approve or her, she's actually a favorite of mine and I marvel at her talents, but sometimes she says weird - and unfortunately incorrect - things.

She uses these Santoku-type knives, supposedly so that food won't adhere to the blade sides. I have one (it was a gift) and veggies stick anyway.

Save your money, or try one of the inexpensive Victorinox knives as a best buy (reference in the April issue of The Atlantic for a review).

Here is a link that might be useful: The Atlantic magazine

The grooves help when slicing. Not perfect, but helpful. Santokus also available without the grooves. I regard my 8" as one of my favorites more for its particular weight, feel, and balance than for the grooves.

I'm another fan, even though foods still stick. Maybe it's because I never had chef training, but for most things I find it easier to use than a chef's knife, or for that matter almost any other type of knife.