Good luck if you use a pinch-grip! Though, they are quite stylish
I bought a promo 6" chefs knife from BBB the other day. I'm not sure what you mean by a pinch-grip, but if you like to hold the knife by the blade near the bolster as I do for chopping, then this knife is quite comfortable.
I think it does look stylish as well. Actually buying this knife caused me to start researching knives on the net... which brought me here... which introduced me to 'real' Japanese knives.
Does anyone know the differences between VG-1 (katana) steel and the VG-10 steel which is common in many Japanese knives? (hardness, edge holding, weight, etc.)
Current Kitchen Knives:
6" Calphalon Katana Chef
6" JA Henckels Int. Cleaver
8" Chicago Cutlery Insignia Santoku
8" Spyderco Chef
Set of Miracle Blade IIs (yeah, I know...)