Thanks for the responses. As much as I really like the wide blade on their 6" chef, I think I'll go with a different brand in order to benefit from a better grade of steel. I'd been looking at ScanPan's 6" chef as a better option.
For the past few years we'd been using a bunch of Calphalon knives (free samples; DW used to work for them), and we're both tired of how quickly they lose an edge. I've been slowly upgrading our collection with better blades; a 10" carbon steel Sabatier, a 3.5" Shun Elite paring knife, and an 8" F. Dick chef - 1903 style.
Life is short... it's better to have great tools, and enjoy using them!
Red meat isn't bad for you. Fuzzy, green meat is a different story, however.