I already own a good deal of Global SAI, Ni and Classic knives and 4 Zwilling Twin Cuisine.
I almost bought 3 Miyabi 5000MCD 67, but in the last minute regeret it, and then almost bought 3 Yaxell Rou instead, because it features a mikata handle instead of a wooden handle.
My girl friend don't share my interest in watching out for our (my) kithcen knives and often I find them in the kitchen sink, so wood handles are out.
I can accept Mikata handles if they look nicer than the Yaxell Rou handles. The Rou Mikata handles look a bit cheap to be honest.
Sharp edge, an edge you don't have to sharpen constantly (though I now have my own 4 sharpening stones and 2 Minosharps) and a blade, that don't need a Rockwell of 88 (just kidding), but really I don't need a ultra stiff blade, but a nice solid quality blade with a good edge on it.
I use my Zwilling Twin Cuisine foir the harder jobs - so these Japan knives will be mostly for the fines meat and vegetables jobs.
I cook 5-6 days a week, and use a lot of vegetables and meat/fish daily.
I love the look of some wooden handles, but they are just not practical in the long run.
I also like a bit of heft in my handles, but still a nice balance, and wood handles are foten too light for my preferences.
There is a reason why you rarely see wooden handles in professional kitchens (my work place cooperates with a hotel/restaurant chain, so I get to see a lot of pro kitchens and talk to a lot of chefs). They get pale in the long run and often shrink a bit from getting wet constantly.
Thanks for taking the time to give me your personal advice.
Claus from Copenhagen, Denmark