Need help with new knife suggestions

So far, you haven't mentioned what your budget is or the actual cost of the 6" Wusthof.

I own a 7" chef's I bought for a specific task -- breaking down medium fish, like a deba -- a task it actually performs well.  But other than for that and chopping very small things, like shallots, it's so short that it's pretty much useless.  A 6" would, of course, be even worse -- especially in a "German" profile -- the combination of arc and lack of length would make "rock" chopping practically impossible.  Why even bother?.  There's no way I would buy a 6" as my go to chef's.

10" is fairly standard, and I strongly recommend that size for any beginning professional.  FWIW, the cook's hand size and height have nothing to do with using a longer knife.  It's all grip mechanics and practice.  Whatever, don't buy a knife so short or so long you'll have to fight it every time you use it.

Although many truly lousy knives are made with stamped blades, there's nothing inherently wrong with stamping.  Forschner Rosewood and Fibrox knives are very nice.  They're the same blades, only the handles are different.  I personally don't care for the Fibrox but a lot of people like them.  The Fibrox are a good choice for anyone who grips his knife very hard, finds wood slippery, or is forced to run the knife through the DW.  The Rosewood handles are quite nice.  I've got a few and find them sure, comfortable and pleasant; and have never heard anyone say they didn't. 

Speaking of handles: Yes, Wusthof Classic handles are truly excellent.

Nearly all 6" chef's will be back heavy (Global is the most important exception); 8" less so or neutral; 10" neutral or very slightly blade heavy.  I wouldn't worry too much about "balance" one way or the other though.  It's one of those things which seems important in the store and completely disappears in the kitchen.  Unless the knife is truly out of whack, you'll adapt to it whatever it is.

Some bolsters have finger guards which go down the back of the knife, well below the handle and some don't.  If you want a full finger guard,

your choice are pretty much limited to forged German or French style knives.  In my experience they don't make much of a difference, except that as the knife wears the finger guard needs to be occasionally ground down so that the knife's heel can (a) get all the way down on the board; and (b) get sharpened all the way back to the chin.  I feel about bolsters much the same as I do about balance -- no big thing one way or the other.  But if you really want one your choices are limited.  In a low-priced, 10" forged, with a Wusthof type handle, you're quite likely looking at a Mundial.

Forschners are made with the same alloy as Wusthofs, X50CrMoV15.  I believe Wusthof lists its current production slightly higher on the Rockwell "C" hardness scale, but in practice they seem about the same.  Certainly, their edge holding properties are very similar.  Both wear very slowly and can go fairly long between sharpenings; but both need frequent maintenance on a rod hone.  Because Forschners are thinner they actually seem to get sharper. 

I'm not a big fan of X50CrMoV15, but it's a lot better than the stuff Mundial or the other bargain western makers use. 

If you're not actually carrying it to work every day, the Idahone fine ceramic is an excellent rod.  If you're only steeling 8" knives (or shorter), you can get away with the short rod, if any of your knives are longer, the 12" will make your life easier.  The Idahone is breakable though.  Another well priced, fine, ceramic is the DMT CS-2, which is formed around a steel rod and is nearly unbreakable.  DMT makes diamond rods as well -- DON'T buy one.  I'm only recommending the ceramic.  Forschner (steel) rods are good for the price.  Get "fine" or polished -- anything coarser will make your knife toothy and will eventually eat the knife.  That goes triple for diamond rods.

Sharpness is everything.  Time to start nagging Dad to show you how.

Insofar as I understand what you how you're going to use the knife and your general desires, I recommend a 10" Forschner Rosewood.

Hope this helps,

BDL