Mincing in cross chopping technique (with hand above tip) is one of the few situations where I rather have something more western, OR a thick Thai cleaver. I guess every knife takes damage from it - edge gets twisted in tip area, even worse if it gets caught in a rough cutting board - and there is quite a temptation to use the tip hand to really mean business regarding leverage. That kind of damage you want to rather keep far away from harder knives...
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I find wa handles great on knives that are designed and balanced for pinch grip, where they serve as great handrests and counterweights. Not grips.
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Hate how you slide into "hell is other people's cutlery" - you feel really clumsy with western-standard stuff in others kitchens, probably because you learn a different (lower) acceptable level of force required, and your "stop what you doing and check why the knife binds, if you force it on you will damage it or injure yourself." alarm kicks in often...