Any knife will perform well, KG, providing you keep it sharp. One of the differences between quality knives and others is their ability to take, and hold, an edge.
So, the real secret is choosing knives that are comfortable in your hand.
I'm surprised you don't find the Wusthoff Classic comfortable. I suspect it's one of two things: either the handle design, or the amount of rocker in the blade. I don't think it's weight, cuz many knives---like the Henkel---are much heavier in the same sizes.
If it's the former, check out the Classic Ikon instead, which differs primarily in the handle design. It curves gently, and lacks the lump at the end that the Classic's have.
If you're not happy because there is too much rocker, then you need a chef's knife with a French model blade, rather than German. They have less curve to the blade.
If any amount of rocker is uncomfortable for you (many home cooks do feel that way), then you might consider a Santuko instead. They have flat edges, with no rocker. The downside to Santukos is that they are awkward if you use a pinch-grip and claw cutting style.
Most people spoil garden things by over-boiling them... if they are overboiled they have neither any sweetness or beauty. Hannah Glasse 1745