Hi -
Im an avid cook and use a chef knife more than any other combined. Over the years, Ive owned / tried different brands, styles and lengths. It really important to choose one that best fits your hand size, grip preference, and cutting style.
The 10 + are good for large items like a watermelon or mass production meals, but too unwieldy for everyday use. I greatly prefer the 8 classic European style. The blade length is neither too short nor long, and shape is more utilitarian / better for cutting with the knife tip on the board than a Santuko design. The Santuko is better with veggies, but sits in the block b/c I can do everything better with a cheaper Asian vegetable cleaver.
Ive used a Shun recently. Like my Japanese knives, they have slim handle that works well for pinch grips (three fingers on the handle); and harder steel, thinner blades and ubber thin edges that make them great for veggies and boneless meats, but maybe susceptible to chipping. Nice knife, but Id be reserved to use it on bones or extremely hard vegetables, hard cutting board (like bamboo) or a chopping motion.
Globals are little heavier and stouter than the Shun with a very unique shaped handle. I would not recommend buying one without handling it first. My friends love them, but I find the handle shape very uncomfortable and metal handle very slippery.
Both the Shun and Global noticeably cut better and will probably hold an edge longer, but I prefer the ergonomics and balance of the Wusthof. The Wusthof grand prix just feels more right in my hands. They also hold an edge better than other brands available at William Sonoma like Henckels and Sabatier.
