Reddit mentions of Tojiro Nakiri 165mm F-881

I would suggest branching out and trying something different, both in terms of knife brand and style.

A chef's knife and a santoku have a lot of overlap since both are considered general purpose knives. Take away the sheep's foot tip and what you're left with is just another chef's knife with a smaller belly (curve).

If you do a lot of vegetable prep consider looking at something like a nakiri which is a dedicated vegetable knife. Here's a MAC nakiri for example. Not only is it cheaper than a Wusthof, but MAC uses a slightly better steel as well.

ChefKnivesToGo has a lot of santokus you could look at. Some are stainless while others are carbon steel, and they vary drastically in price from a bit cheaper to way, way more expensive.

And then there's always the Tojiro DP santoku (and nakiri) which I would recommend to anyone over the Whustof. It's about 1/3rd the price and uses VG-10 at 60HRC instead of the X50CrMoV15 at 58HRC Wusthof uses. Because of the extra hardness and different composition, VG-10 holds an edge significantly better. The trade off is that VG-10 is less tough and can be a bit chippy if you're too aggressive with it, however a good heat treatment can help to avoid this. Tojiro seems to do it right as I own several and have never had a problem with chipping, nor have I heard of it being a problem. On the other hand, Shun also uses VG-10 (and VG-MAX) but has a significant reputation for selling knives that chip very easily.

Wusthof of course makes good knives but they are far from the only option and there are better steels available for anyone willing to put in a little extra effort to maintain their knives.

Also consider checking out r/chefknives.