ah
but the Japanese are extremely concerned with the damage that the cutting does and the changes in appearance and flavor of the fish. That's why they hone cutlery to extremely polished edges, with the very rocks we tend to only use for razors.
But that's mostly the Chefs and connoisseurs, probably lots and lots of "meh sharp" blades in kitchens all over the Island.
but the serious guys are all like this:
https://www.youtube.com/watch?v=fo-l7rzAaPE
He gives good hints to selecting knife, paraphrased:
Go to best place, pay most money.
Anyway, i'm not arguing anything, just commenting on the "assumptions" that one must put in place when trying to compare/contrast this and that.