It is better to remain silent and be thought a fool than to open your mouth and remove all doubt.
I'm resurrecting this thread since I'm interested in hearing how the SG2 Zwilling Kramer performs. I'm not a fan of the fatter grind because I know that SG2 clad knives can be ground incredibly thinly. My Tanaka R2 gyuto proves this. But If I were going to buy a 'Western' profile chef's knife, the Kramer is the one I'd get.
I purchased a KramerZ SG2 about six months ago as well. I took me a while to warm up to the profile but nowadays I enjoy using it. It usually doesn't come off the magnetic strip unless I'm working with hard root vegetables, winter squash, large cuts of meat etc. I'm still a newbie to sharpening but I have difficulty getting it anywhere near as sharp as my carbon steel knives.