Mr. FedEx man delivered the new knife just before we got hit with 8" of snow and ice (which for central NC is pretty much a crippler), so I've had a chance to play with it a good bit.
I am really not one to give any kind of review, as my knife skills are basic at best and I have nothing to compare it to other than our current Henckels....but I love it! I was concerned about the going with the 240 (as my go-to is smaller), but the weight and balance of this knife is great for me. I also really like the lack of flexibility of the knife given its light weight (again, compared to my Henckel).
I am curious though, about what the consensus for edge angle would be? I've read (here?) that 17 degrees is recommended for kitchenware, but wasn't sure what you'd recommend for this steel? I'm not looking to make any major changes, I just figure if I put it to a stone, it's more "mine"
Thanks again for all the feedback, and I do believe this is a first step into a new healthy addiction....