Truly amazing. My expectations were high enough that I was afraid I'd be disappointed in the Shigs performance...no worries there.
Despite being a bit heavier than my DT (222g. vs 210g.) and being more blade heavy than Hoss' knife, I found the Shig to be extraordinarily nimble. Don't know quite how to put it into words, but this knife required no effort to make it do what I wanted it to do. No real "learning curve" required in getting used to it. As jgraeff put it, it was like the knife was part of my hand. Very slightly more inclined to wedge than the thinner DT, but nothing onerous. Takes a wicked edge and holds it quite well. Easy to touch up on a strop.
My first experience with a D shaped handle, and I rather liked it. The (presumably) ho wood handle had a somewhat rough texture, similar to perhaps 320 grit sandpaper, which kept it from being slippery when wet.
During the first day or two of use, I noticed the somewhat unpleasant odor others have spoken of when using Shigafusas, but after cutting a fair amount of acetic, vinegary foods, it seemed to disappear. Presumably the patina had built to the point where it prevented whatever reaction had been taking place. I used the knife fairly heavily and found it a real pleasure to work with.
In summary, WOW! I covet this knife.
Thank you, Ben, for a marvelous experience.