|
personally my favorite is the 7 inch but then again behind my 12 inch forschner it was like a pairing knife. my reomendation is see what she would use it for. i fell n love with it for slicing mushrooms, dicing onions and more vertical cuts whereas a chef's knife is for more horozontal(rocking) cuts save the money on buying the wustof for now. if you have a china town or oriental market they may sell a santoku for under 10 dollars that will be a good judge of weather or not it is a knife she would use. avoid ceramic and other exotic material's 18/10 stainless or high carbon (for the sado massicistic knife freak). it all depends on what you are willign to spend and how it will get used
here is one of the most expensive cooking knives on earth: masamoto sashimi knive at 2,500.00 dollars
until she is comfortable with using it and the differnt apporch to using it go with a cheap one then if she likes it buy a more expesive one but remeber price doesn't grantee quality. another option would be a usuba or vegetable knive which is almost a straight edge whereas the santoku has a curve in the blade go to a knife store that sells quality knives and have her hold and cut air or maybe if the store is nice cut something whith the knives. if you buy global get instructions on how to use a honing steel because it is different from other knives because of the fact that most globals have a diferent angle(bevel) on each side of the blade.
if you have other questions there are many otehr members who are very knowledgeable and will give more points of view,
|