I've had 2 - a 240 (sold last year) and my current 225. Both behaved the same.
Patina was easy to form, no smells on onions or problems with citrus. Clean with HOT water and soap, you'll be fine. Fairly easy to sharpen, but I find the metal is a little slower to create a burr than others. It's a heavier knife - I thought I liked thin knives until I started to use this one. I'm happy Stefan put a handle on it for me... if I'm paying that kind of $$ for a knife, it makes sense to make it my own. The profile... I thought I'd have to get used to it, but it is more natural to use for me, Mr. home cook.
The Wantanabe has a thinner blade close to the edge, but heft is about the same - I find myself reaching for that knife when I want to be faster, or have thinner cuts to make... but I've sharpened the 2 knives with different purposes in mind (Shig w/microbevel to cut and cut and cut, Wantanabe with a refined edge that I sharpen a little more frequently). The Carter Gyuto is lighter, completely different profile - and I'm so afraid of breaking the tip, I've stopped reaching for it since the Shigs came along. Devin's Carbon knife has seen less use too. The Kono seems like an old fav, but in the home kitchen, with a Shig... the Shig easily gets 80% of the work, taking into consideration the times I reach for pettys and santoku's. If the hobby wasn't part collection, I'd probably only have Shig's.
Damn... reading this over makes me want to go cook up a storm, using all my dusty knives.