Every joule of energy that a heavy knife saves you when you cut will have to be made up for when you lift the blade. And in every maneuver of the knife. You're not saving effort.
A Henckels' wedging effect compared to a nice thin-bladed Japanese gyuto or a Chinese chopper will take much more force to overcome than any difference in weight.
Heaviness is not the main determining factor in choosing knives... At least, not in chef knives.