I prefer the Wustoff's. During my time in kitchens I used Mac's and Globals as well, but the comfort of the Wustoff 10" Chef knife kept me coming back to it as my standard. Since many of the knife companies are comparable, I suggest you hold the knife in your hand and mimmic a chopping motion. Move it around, wiggle it, etc. A good knife for you is the one that feels like an extension of your hand, albeit a metal one. The curve of the toe is also something that I used to look at. The Henckels knives had a shallow curve, and I could never get a nice rocking motion with them. The Wustoff's were perfect for me.

Also....check for bolsters. Knifes like Global's (which don't have any bolsters) look good, BUT....I don't know how many times I split my knife callous because of that. It not a nice experience to have to rebuild the callous on your hand.

Hope this helps a bit.