I recommend that all serious cooks and chefs get into Japanese cookware, or at least develop an account with a tinker.
When you work with superior tools you'll find that other aspects of your hobby or job bring you joy.
For example, let's suppose your signature dish is a tasty paella. I have just put a spooky sharp edge on your usuba or your nakiri and someone got you a shiny new bamboo cutting board.
Can you imagine the fun you'll have that afternoon during the preparation?
I froze and sharpened a simple five-inch Pampered Chef utility knife for my wife for routine jobs in cooking our nightly dinner. She has knives all over the house. But this one was hers, and she had a blast.
Here's what I tell reluctant potential clients: Go to a local kitchen service and supply store in your area. Take with you an old dull or damaged knife that used to be one of your favorites. Have it professionally sharpened and polished. Then cook that signature dish.
Like him or not, if you get a chance go to Alton Brown's home-page. He has a section on Shun knives. When you click on that page, go half-way down to a sentence called "See the Video."
Believe it or not, it is a great tutorial.