Concerning the scallops on a Santuko, one must be real careful when making the distinction about scalloped knives and Granton knives. And by careful, I mean not mistaking the two as being one and the same.
With a real Granton knife, your veggies, meat, herbs, whatever, will not stick. It's simply the way the knife is designed. The Granton edge has scallops that go right down to the knife's edge, with each scallop alternating on opposite sides of the knife. This is why the knife truly works.
Both expensive and non-expensive what I call "sorta-copies" don't do this. You must use a real Granton knife to understand how and why this design from 1928 is often copied, but never really works.
Just my two (Granton knife experienced) cents...:-D