MAC MBK-85 more nimble than the 9" Wustie Grand Prix? Vastly. Light Years. No Comparison. For that matter so is the MBK-95. Buzz, if you're there can I get an Amen?
There's a big difference between French and German pattern chef's knives when it comes to nimble (Japanese gyuto are French pattern). French knives are more agile, German more powerful. French knives are a narrow triangle, with less belly overall and less curve in the belly. Because they're made with less steel, they're lighter. Usually, the blade isn't quite as wide either, saving more steel and weight. Japanese gyuto are narrower still, relying more on the quality of their steel than sheer mass to keep the blade stiff.
The curve in a German knife allows the cook to get more lift on the heel of the knife when she rocks the blade to the point. This makes it easier to do certain chopping cuts without lifting the point off the board -- lyonnaising an onion for instance. Most "knife experts" go on and on about rocking through herbs, but there's no real difference between the French and the German when you don't need much lift and/or can lean on the tip of the knife with the palm of your off-hand.
More, the curve and deeper belly of the German knife make the knife subject to following the initial cut -- this can be good or bad depending on what you're doing. It's easier to correct a French pattern in the middle of a slice. The difference is similar to the difference between a back saw and a bow saw.
Personally, I vastly prefer the French pattern. So, I think, do most good cooks who have used both.
Forgive some speculation: The problem you had with your Henckels relative to the Wustie seems to have been a combination of several things. The knife's balance point may or may not be one of them. The most important thing is you're holding the knife too tightly in an attempt to control it. This is probably (almost certainly) a result of using the wrong grip. Also, the Henckels Pro S is very heavy knife, which has something to do with fatigue and loss of control. Had you not told me that you keep your knives sharp, I'd add dullness as another factor. Don't throw out the knife though, it will serve you well as a "Lobster Cracker," perfect for butchering spare ribs, skinning pineapple, and other heavy-duty jobs.
Here's some grip theory, along with more speculation:
The four most common ways to hold a knife are "baseball" (four fingers and thumb on the handle), "slice" (with your index finger running along the top of the spine), "modified-pinch" (with your index finger on the blade, but your thumb and other three fingers on the handle), and "pinch" (index and thumb on the blade in front of the bolster, spine of the knife nestled against the index finger, and last three fingers, relaxed, on the handle).
Most cooks with good knife skills use the pinch grip for all chef's knife jobs other than precision slicing. The reasons to use the pinch grip are to keep the knife in line with the forearm, making it easier to aim; keep the cooks knuckles off the board; shorten the top of the knife, making it easier to aim; and move the fulcrum of the grip to the balance point (of a big knife), to conserve effort and prevent twisting.
The pinch grip is an unnatural act and takes a few months to learn to the point where it becomes reflexive. If you aren't already using it, you should. It will make cooking a lot more pleasant. As you become more able to make fine cuts like lyonnaise, julienne, fine dice and brunois, your aromatics will incorporate better in dishes, and your cooking will improve too.
Before you say, "but I already use the pinch grip," no matter which grip you're using, you need to start making an effort to relax your hand. I said you were using the wrong grip with the Henckels, I meant the death grip. The death grip also makes sense given your experience with the Global. In addition to their many other idiosyncrasies, Globals small handles can be very revealing.
I gather you're something of a carpenter. You know that if you squeeze a saw handle you can't keep the saw straight, it will wobble in the kerf. Your wrist will bend, repositioning the saw. Your forearm will grow tired, making everything worse. That seems to be what you're describing with the Henckels.