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I might kill someone for that ripsaw. I own Globals and if I found anyone using them wrong, I would not hesitate to well use it on them. Globals run for no less than $80something each and I dont just have $80 lying around.
The wusthofs are nice, but when you say "avid cook" do you mean like she does dramatic presentations and hosts a lot of fancy dinner parties, or she just cooks a lot of damn good food most days of the week?
if she has a 6" henkles chefs knife in good condition... take it to be professionaly sharpened, buy her a honing steel and spend the money on paring knives, boning knives or a sharpening stone. to me 5" and 6" is too small.. but thats me.. at 6" if one knows how to handle the knife well anything is possible, I have a 12" global chefs knife and Ive used it when my paring knife was too far away. 6" is something most anyone can handle easily and you can spend the money on other knives or other equipment for her to use.
What is SHE comfortable with handling? because at an inch difference in either direction doesnt make much of a difference. The santoku knives are nice but the idea behind a chefs knife is a general kitchen knife. Take the $75 and buy her a boning knife, or a serrated knife, or a paring knife.
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