That new knife handle made my old one feel like a toy

I worked the line in Austin for about 8 years with the same German chef knife. Last month I finally got a new Japanese one after my old handle started slipping when my hands got sweaty. The cutting edge on the new one is sharper, sure, but what really stands out is the handle shape. My old knife had a rounded grip that made me squeeze harder, which tired my forearm by the third hour of prep. The new one has a more angled handle that fits my palm natural, so I don't grip as tight. I can dice onions for a full batch of soup without stopping to shake out my hand. Has anyone else made a blade switch and noticed the handle made a bigger difference than the steel?