The sharpness. While I started out using western style double bevel knives, after using a single bevel knife for a while, I lean more that way. It's easier for me cutting, which translates to less fatigue. Last thing I need is forearm tiredness, and because of past injuries I already have reduced grip in both hands. So my preference would be a handle-heavy, single bevel eastern-style knife. I now use a chopper quite frequently, working in a Vietnamese restaurant, but I'm still not keen on using it for preparation.
