Mine? If you're speaking of the Four Seasons line of Messermeisters, I believe they have a rubbery, Neoprene-like handles where the UniGrip is a hard plastic with a high-friction surface. I've found it to be very grippy, even when wet and oily! A lot of food service knives seem to have that handle shape. I wonder about that sometimes.
The steel in the blade is more my style as well. I have a great deal of experience (and faith) in Sandvik 12C27's slightly higher carbon content. There's certainly nothing wrong with Krupp 4116, it's just personal preference. Coincidentally, 4116 is very near to Victorinox's usual blade steel composition. None of those three steels are VG10 or s30v, of course, but they are certainly more than serviceable!
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