The handle is a little more comfortable than other traditional western style handles, especially those Wustoffs I remember those being weird. Its a bit fatter than some, so it feels a little more secure. The scales definitely don’t come to a hard angle, especially near the bolster where they’ve been almost fully rounded. In a proper pinch grip you aren’t running into any uncomfortable bits. The integrated bolster sits precisely where you pinch grip the knife, which seems to keep the inside of your index finger from rubbing along the spine. Which should minimize blisters and callouses. If you don’t pinch grip I really can’t tell you, as I haven’t felt comfortable holding any knife that way since I was about 14.
In terms of the curve. Its definitely what you call hybrid. Slight curve over the full length of the knife. Its not as extreme as the big German makers. Its less that the handle is lifted slightly than the the blade is pushed forward, giving you that extra clearance on your knuckles. It looks more extreme in some of those photos than it does in person. For a chopping motion you’re only lifting the handle perhaps and inch to get that proper chopping motion, not much different than French knives. For tip work you’re lifting the handle quite high. Seems a little higher than I’m used to. But I do little tip work. And tip work always involves bringing the handle up with curved knives, flat French or Japanese knives are sort of the go to for that. If there’s an issue there its that the curve goes the whole length of the blade. Other knives I have tend to have at least some flat portion near the heel.
But like I said I haven’t used it yet.
