Yeah, I think that when it comes to Japanese cutlery, there is confusion:
Japanese Style, European Made Knives.
Japanese Made, European Style Knives.
Japanese Made, Japanese Style Knives
Traditional Japanese Knives (Carbon Steel, Single bevel)
I would NEVER use a traditional Japanese knife in a work kitchen. The fact that they can't stay wet or survive a drop means that European style knives are just easier to bang out work. The only reason I invested in single bevel carbon steel was because I enjoy the ceremony behind their use and upkeep. If I wasn't into that, I would have a shelf full of the black Victorinox knives for a quarter the price.