as a cook I work with different knives, currently with the wusthof classic ikon 8 inch (almost never used) and a 21 inch gyuto blue paper (= carbon)steel Eden Kanso Aogami. I use the latter most but despite that its very sharp and maintains edge well, not fully happy yet. I use mostly pinch grip, am a woman with average (7 inch handspan pink to thumb) hands. I have been wondering about what exactly is the difference between the german and french knives. and what exactly is the difference between all the sabatier brands you come across? I see K sabatier, lion, diamond. if you are from the trade and have experience with one of those what can you tell me. sure other people are welcome too with sharing their knowledge!!