Its a personal choice of which knife is better. Chefs will use any knife that feels comfortable for them and holds its sharpness

As far as the steel and edge quality goes Messermeisters are clearly better. The rest is purely personal preference, that is ergonomics and looks.

Higher end Henckels and Wusthofs use X50CrMoV15 steel, while Messermeister uses slightly better X55CrMoV15 steel. Higher carbon content and added Vanadium, make X55CrMoV15 better performer in terms of hardness and retaining sharpness.
Comparative steel analysis graph is here -

Also, based on the evaluation of the edges under magnification and testing them, Messermeisters come with better, more evenly and smoother sharpened edges than either Henckels or Wusthofs.