(Sorry for baiting the folks that actually know what a honesuki is. Zwilling-Kramer of course, does not make a honesuki, which is a poultry boning knife.)
For a while, I've been curious about the Zwilling - Kramer knives; in particular the carbon steel 52100 line and the 8" chef's. It appears most SLTs do not actually carry this line, but I finally came across one that did. I did check out the 8" chef's, but as soon as I held it in my hands, I knew it was not for me -- balanced at the forward end of the bolster, and that is always a deal-breaker for me when it comes to a chef's knife. Balance point must be forward of the bolster -- half inch would be ideal.
However, while I was waiting for the designated knife expert at the store, I saw the 6" chef's knife, and I immediately thought, 'an extra-wide honesuki.' Same length as a typical honesuki, and similar triangular shape except much wider. I break down a whole chicken every week (OK, I like chicken), so this as a big deal to me. Well, I've had it for a few months now, and I think it works brilliantly. The extra knuckle clearance wide heel makes it more comfortable for any board jointing or slicing. Unlike a true honesuki, it's a very thin knife, but no chipping so far as I am not going through bone, only joints.
The usual caveats about the commonly noted fit/finish issues apply, though. Handle scales have shrunk, so the pins are raised and are easily felt. Zwilling apparently doesn't know that wood shrinks, and did not use sufficiently aged woods.