I would go with the ogee. I think square edges feel cheap and basic. Maybe you could do a beveled edge if the ogee is too much.

I'm going to jump on board with ogee. It truly suits a traditional space.

I strongly prefer a simple edge; I feel the ogee is used far too often.

I like ogee, softer and less rigid. I like it with traditional as contemporary lends itself to straight edge design.

I saw an ideabook on Houzz where they had a combination of ogee in the island and square edge for the rest of the kitchen..

I prefer simpler edges, but it all depends on the style of your kitchen. If it leans towards the more ornate end of traditional style, then ogee would look good. If it is more classic in design, then I'd prefer a softened pencil edge.

Ogee is used on the busiest of granites. I wouldn't base your decision on that. Pick the edge you like best. I have a busy granite with an ogee edge and love it.

While I can't disagree with an ogee (it's always beautiful and that's our photo up at the top of the discussion), I think you should consider something in between. A 3/4" beveled edge is a great way to have that elegant, extended shape, but without the ornateness of the ogee edge:

And eased edge can look "un-upgraded" in the wrong home or on the wrong stone. I think on your stone I would recommend either the 3/4" beveled edge, extreme 1"- 1 1/4" beveled edge or a half bullnose edge: