After a very disappointing experience with the Zwilling Kramer this week, I am back in the market for a chef's knife. I have the same restriction as last time in that my merchandise credit will be with Cutleryandmore online (and now, A LOT more credit!). They have some good knives, though not all the ones many of you on this board like.
I'm curious about people's experience with the Tojiro series. I had a Tojiro DP some years ago and hated the blocky handle, though the blade is quite good (VG 10). The handle can be modified; the folks at Epicurean Edge said they'd do that for a modest fee. I'm also intrigued by the new Tojiro Senkou classic, a damascus pattern with VG 10 again at the core and a Micarta handle (I don't even know what this is; anyone?). Does anyone have experience with this knife or others in the Tojiro line? The other principal contender now is MAC Professional series (240mm). Any thoughts about such a comparison? Other possibilities include Global (though I don't like the handle much) or Tamahagane (never handled this knife).
Suggestions/advice much appreciated.