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Mundials are considered cheap chef starter knives - good choice to ditch it! I HATED using them when I had to - not well made,off balance etc and dull quickly. I hate the solid Globals even more - never could get a decent edge on one except with a diamond steel.
Honestly, Japanese knives are incredible. I don't need a big one any more, but the medium Santoku's are just what I need. I even carve roasts with one, and they have NO issues crushing through bone (for a thin blade, that's impressive!) I have never used a knife so easy for fine julienne in my life - absolute breeze, no slip-cleaving etc.
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