I use this thing these days. They also make ones with the 20 degree western angle, but I use this on everything with good results. This, and then maintain the edge with the 5-4-3-2-1 steeling technique that Chief Longwind recently told me about has great results.
I have all the sharpening stones, the Japanese water stones, diamond impregnated stones, etc. and the skill to use them, but it's just not worth it, imo, when you can get such good results so easily with this thing and a good, smooth butcher's steel.
Amazon.com: Chef's Choice Pronto Santoku/Asian Manual Knife Sharpener: Kitchen & Dining