OK, my .02, as I said above, is that in the hands of somebody who both knows how to steel and use a knife, the most effective tool is a soft carbon, forged French chef's knife. Well, as I've said before, it depends on (1.) the task and (2.) the cook's work habits. I have and use both, and I like them, but I generally don't interchange them. It depends on the job. I agree with the comment about the tip and fine control (although Henckels does have a finer tip and less sweep just for this purpose, which is one reason I really like their chef's knives). However, the way I julienne something is much easier to do with a full-bellied German knife (my Wusthoff chef's knife) than anything else, as I get a good rocking motion back and forth. So it all depends on how one cuts.