Comments: We cannot claim to understand all the physics of whisk design. But it makes sense to us that a whisk with extra curlicues in each wire would do a better job of beating air into cream and egg whites than a more standard whisk. We don't necessarily have the arm strength (or attention span) to test side-by-side a whole slew of whisks, but the manufacturer says this whisk with added coils proved 80% more efficient when whipping cream in tests at Swedish bakeries.
We weren't paying close enough attention to notice if we whipped our cream in one-fifth the time (in fact, we've never actually timed ourselves), but then again, we're not Swedish bakers. The time we saved may have been slightly offset by a little more tendency to splash, but perhaps we were just being sloppy.
The loops are 2-1/2" to 3" up from the bottom of the whisk (on the 13.5" whisk, which we tested), so you need to be whipping a substantial amount of cream or egg white (or using a narrow bowl) before the utility of the loops really comes into play.
The whisk is made entirely of high-quality stainless steel and feels like it will last forever. There is a substantial hanging loop at the end.
We are not sure why you have to buy them in pairs; one seems sufficient. The best solution may be to buy a pair and give the spare to your favorite cooking buddy (or you could split the cost). We also have not found an online source for the 11" or 13.5" models, which are plenty large enough for most home cooks.