I am looking for a knife to use specifically for slicing, dicing and chopping small quantities of garlic, shallots and small chili peppers, mushrooms and maybe the occasional small onion. I'm just a Joe that cooks at home and I use the above ingredients quite often.
My go-to knife is a 10" Forschener but I like the feel of a smaller knife for the above tasks. Four, five and six inch paring knives feel too small and awkward in my large hands. Currently, I use a Sabatier 6" Chef's knife. I like the height of the Sabatier and that I can rock the knife. The down side of the Sabatier is that it is thick and has a finger guard.
So, is there a full tang-ed Japanese Carbon knife in the 6" range, maybe something between a paring and gyuto, which has a bit of height and is thin and not too flexible and is no more than 100 bucks?
I am proficient at free-hand sharpening and my usual sharpening shtick is a Red DMT(dry), an 80 year old Arkansas stone(kerosene and oil) followed up by some sort of dark brown ceramic stone(maybe a Spyderco).
I understand that I will have to retool to water-stones and another honing stick. Something like a 1000 and 6000 grits?
I thank you all in advance for helping me spend some money.