I have owned the 6-inch Chef's Knife from the original San Moritz line, going on 18 years now, and it is my favorite knife. I use it all the time, but it still looks brand new. A testament to the quality of their steel.
I worked in several kitchens in the past and wanted to find a comparable, professional-quality, chef's knife for use at home.
Weight is a personal preference, and I like the feel of these knives. It is a little on the heavier end of the scale, but not at all unwieldy. The balance, in hand, is perfect for me and I very much like the solid feel. It IS a solid blade with little flex, which is very useful when you require a straight cut in a delicate food. The blade stays sharp for a long time, and periodic honing keeps it razor sharp. It slices through tomato skin or raw meat with barely any down pressure.
I appreciate the full thick tang and the fact that the handles are one piece with no rivets to come loose over time. The contoured shape feels fantastic in my hand.
I'm looking forward to adding to my collection.