How comfortable is the handle? I have a Wusthof sandwich knife with similar looking scales that came with sharp 90deg corners. It wasn’t pleasant to use until I rounded and polished the corners. Now it feels like a worry stone.
How high do you have to raise the handle to chop on a board? The combination of the slightly cranked handle and the deep belly on the blade makes it look as if you would have to lift your hand quite high to get clearance. My own preference is for the French style of chef’s knife, with a straighter edge, but I haven’t used the German style much.
Admittedly my “analysis” is from looking at the pictures, so I’m interested to see your comments.
