I got my mom the 7in Wustof santoku knife, grand prix II. She loves it, it is a lot diffrent then i thought it would be. It has an extreamly fine edge something did not expect at all. Lastly i would like to say thank you to all those who helped me out and gave me advise. I was very tempted to get her a global, and i ended up buying the knife from william sinoma so it could be easily returned if she didnt like the way it felt. once again thank you to everyone, you were all great.
My mom has just finished redoing her kitchen, and is an avid cook. After living on my own and purchasing new knifes i have realized most of our knifes are pretty beat. The reality she only has one good knife, a 6 inch Henckles chef's knife. I wanted to get her another knife, i have noticed most people on food network are using a Santoku Knife for general duty kitchen work. I am planing on getting her:
http://www.amazon.com/exec/obidos/tg...ance&s=kitchen
or
http://www.amazon.com/exec/obidos/tg...ance&s=kitchen
My Question is what are the advantages and disadvantages to each length. I understand in reality you need both lengths to do anything, but for general kitchen work what is the appropriate length. Also is there any reason not to get her a wustof.