This post won't be any help to you, either.
Many of you know me as a knife geek. I also hold knife opinions based on about 70 years of knife work. Here's what I have to offer for the moment–
Traditional Japanese knives are perfectly suited for the traditional Japanese kitchen and cooks' characteristics. They are nothing like western knives. The steel is different, they're sharpened on only one side (left or right-handed) and they are designed for a specific kind of cutting. Traditional Japanese knives are near single-purpose knives. They require extra care because many are easily damaged by using them for the wrong purpose. (You shouldn't attempt to break down a chicken with a traditional Japanese vegetable knife.) Even with proper use, Japanese knives require more stone-work than western knives.
When western cooking began to make inroads in the Japanese cuisine, the Japanese knife makers began to make western style chefs knives or at least different Japanese knives. Today you can buy Japanese-made knives with ground edges and handles that duplicate German cutlery.
I prefer Japanese knives but I've never mentioned it on Pellet Fan because we all seem to be western-knife users. I have, however, thought about starting a Japanese knife thread and offering my thoughts on history, steel, edges, specific uses, handles... I've not done so because it could get somewhat long and take me quite a bit of time to write installments. Moreover, it's not pellet cooking material.
So...FMT, you're a western style cook performing western style knife work. Your Shun may be of the highest quality but not suited to your style.
