i love the texture and size of Dexter-Russell's Softgrip handles.
however, the 8" and 10" knives are awkward for me to hold. i can't
grab them around the bolster like i'm used to with a Henckels or
Wustof, for example. I assume this is because these knives are usually
used in commercial kitchens where safety is a higher concern than at
home. Has anyone used a Softgrip knife, or a regular Sani-safe one,
for an extended period of time? I'd primarily be chopping vegetables
with it. Do you get used to the different way of holding it?

Josh