Of all the Japanese high-end chef's knives, the MAC Pro requires the least adjustment from a western made knife because it's so stiff.
If you want a heavy knife with a German profile, it's hard to beat Wusthof. You can get them pretty darn sharp if you know ow to sharpen, but you can't get them thin. At some point you'll have to figure out what which properties you value most and either make up your mind or have one of each.
Nothing against Forschner, but it's a significant step down from any of the better MAC lines.
FWIW, Forschners are made with the same alloy as Wusthofs, X50CrMoV15, only less well hardened -- and they are certainly less well finished. One thing I do like about the Forschners in comparison to Wusthofs is that the Forschners are thinner. But, they're nowhere near as thin as Japanese knives; if you're thinking they maybe the compromise, think again.
The closest thing to a foot in both worlds is probably a Sabatier carbon. They get very sharp (if you know how to sharpen) and are remarkably tough.
BDL
