MAC Pro are exceptionally good knives. IMO, better in every way than Global.
I really dislike Shun chef's knives, they have incredibly bad geometry. I have other, general issues with Shun too, but they're more aesthetic and idiosyncratic than anything else. You can judge the looks yourself, and my objections about "feel," might not bother you. I used to be a Shun "hater," but it's fair to say that other than the chef's knives Shuns are okay. In fact, the small knives are quite good -- if a bit pricey for small knives.
Duck's Masamaoto and Ikkanshi Tadatsuna recommendations are excellent; but I'm not sure how current he is on prices. My impression is that Masamoto VG runs about 30% more expensive than Global. They're very good knives, though. Excellent even. FWIW, they seem to use the same or very similar alloy as MAC Pro. At an educated guess that's Takefu's VG-5, but not MAC, nor Masamoto, nor Takefu will say for sure.
Masamoto ST (their other stainless line), possibly 19C27 (same as Misono UX-10?), isn't as good a knife as the Masamoto VG, but it costs significantly more -- probably around 50% more than Global. I have no idea who buys it or why.
One more Masamoto caveat: For whatever reason there seem to be major issues with western handle F&F -- at least from their two major US oriented e-tailers -- Korin and JCK. If I were to buy a yo-handled Masamoto online, I'd make very sure that the e-tailer knew my expectations and was aware of my "reliance" on him (communicated by email), and had his assurance in writing (which includes e-mail) that the knife he would ship would meet my expecations -- before purchasing.
With all of that, I'd still buy Masamoto in a heartbeat. They are THAT good.
Ikkanshi Tadatsuna are also about 50% more expensive than Global. I'm still trying to get a take on their yo-handled chef's knives. Not only do I not know anyone who will lend me one, I don't know anyone who owns one -- not even online. If I were buying a new, stainless, western-handled chef's or slicer, Tadatsuna might well be my choice on the basis that their shiroko (Japanese carbon) yo-slicer and stainless wa-gyuto (same G3 alloy as the stainless yo-handled knives) is so good. However, the likelihood of me every buying a stainless chef's or slicer is pretty darn remote.
Unlike Duck, I haven't found VG-10 to be particularly chip prone -- except for anecdotal reports about certain knives, like early model run Hattori HDs and FHs, and abused Shuns. As an hypothesis, not a conclusion, it's more to do with the manufacturers' different hardening choices than with the alloy itself.
Disclosure and Bottom Line: My own kit is all old, French carbon. But I have been lucky enough to use a lot of stainless, Japanese knives over the past few years -- mostly gyutos -- which belonged to friends or students in cooking classes I did for charity.
Based on those experiences, I grew to respect MAC Pro very highly and recommended it to a LOT of people who then bought on the endorsement. Of the more than thirty people (a half-dozen or so here on Chef Talk) who did so, only two got knives with issues; and MAC USA took care of those IMMEDIATELY. That's a good thing -- but even better when you consider that one of the knives was purchased from an English e-tailer by a Danish customer, it says something about MAC USA's levels of servince and commitment.
So, yes. I like MAC a lot better than Global. But you're the one who owns and likes Global; and your experience means more than mine. Furthermore, other than handles and some aspects of sharpness, I don't know whether MAC's relative advantages over Global translate to the profiles and sizes you're interested in. However if you're serious about sharpness and sharpening -- MAC.