I have used the Shig for the past week as a home cook and have really enjoyed it. It has already been established that it cuts well and I totally concur. One thing that stood out for me was the tang area above the choil and where the tang meets the handle. On this knife, that spot is very thick but quickly tapers to a “normal” thickness above where the edge starts. I have never seen this before and was pondering why it was made like this. I assumed that it had to do with the balance or some such. However while using it I realized that this thicker section was much more comfortable for my index or middle finger(depending on the grip). In addition to the thickness it was well rounded and there is a radius where the blade meets the tang, it is not an abrupt angle. Very subtle but important design features that add to the overall product.
Also does anyone know what type of steel the cladding is?