I have a bunch of knives. Never owned a set, just ones I picked up with register tapes, at Target, hardware store and wherever. I use a steel most every time I use one, and have a whetstone for sharpening. I feel theres no reason to buy expensive pro knives when I don't mind sharpening these cheapies, and they seem to work just fine. Comments?
I'll also say that if you're happy with what you have, great! BUT, since you asked for comments...
...Have you ever used a really good knife? I'm not sure what you're using now, but the best I've seen at most general retailers is Henckels and Wusthof. Both of these are pretty decent, and probably the best knives our J6P has ever seen. But those are pretty basic, low end knives compared to what's out there.
First, no matter how skilled you are they just won't get to that ultra-high-end of sharpness with those kinds of knives.
Okay, big deal I can hear you say. And maybe it is no big deal. At least until you try something that gets sharper. Or until you find something that cut and you just can't get the results you want.
Secondly, better cutlery will not only get sharper but it will hold an edge longer. This may not be a big deal at home but it's an issue for those of us who cook for a living. Bad enough rockin' the line all nite without having to slave over the stone afterward.
Lastly, better knives are simply more fun to use. They tend to be lighter, better balanced and easier to hold. They also come in a variety of forms that are especially good at certain tasks (etc a yanagiba is wicked for making very thin slices of fish for nagiri).
Obviously if you're satisfied that's the final answer. But it can also be an "ignorance is bliss" thing.
You may rue the day you handle and use your first really screaming-sharp Japanese knife.