160 mm chef's knife?

[zuludog]

As if I don't have enough knives already, I've been thinking about another one ........

I'd like a chef's knife that's a bit shorter than the usual, which are typically 180 mm or longer, but longer than a petty knife, which are typically 120 to 150 mm - so that means 160 mm, in stainless steel
I've recently discovered Japanese knives so would consider a Gyuto, which is more or less the same thing, but I'd like a Western style handle
After the usual couple of weeks Searching websites this is my favourite so far

Wusthof Classic Ikon 16cm Cook‘s Knife (WT1040330116)

Any other suggestions or comments please? ... and bear in mind that I live in the UK

 

[CookieMonster]

I have Wuesthof 10" & 8" & 6" chefs knives.
also
Wuesthof 10" & 8" & 6" less wide blades - which I call "slicers"

and . . .
10" bread knife
paring knives
boning knife
and the 7" santoku - which is the absolute 'go-to' for veg slice&dice prep....

they all excel in their realm of 'really the right knife for the job'

the shorter knives excel in 'fine' control - fat/other trimming for example
the longer knives excel in 'one pass slicing'
note: I sharpen my own - chef types at 20-21 degrees, slicers at 18 degrees.,
yes . . .it makes a difference.

 

[karadekoolaid]

I've got one similar to that. First class - and it's perfect for my wife, who has much smaller hands.

 

[janine05]

I use a 180mm Wustoff Classic.