About 6 yrs. ago I pony'd up for a Wustoff 10" cooks knife (4582). It is a classic and my hope was to give my 50+ year old Sabatier a rest. After 6 yrs. of use I'm out of love. That blade is heavy and suited for mowing thru heavy veg. and breaking down birds and absolutely useless for slicing anything with a skin or precision work. The ancient Sabatier still rules that roost. I'm back at it looking for another 9 or 10" chef's knife that is versitile in ways that Wustoff is not.

FWIIW I'm no fan of knives with people's names on them unless they ride bikes.