Clearly you didn't get the memo about PEAK OIL.
I personally do not prefer the German style of knives. I much prefer the Japanese style. They tend to be slightly shorter and the blades are considerably thinner. There are drawbacks, of course, but the Japanese are meticulous and have done some incredible things with laminating (I think that is the right word) different types of steels together so the spine of the knife is incredibly rigid while the actual blade is softer and thus does not chip and takes an edge easily.
I find that Japanese knives cut much better.
To each their own, but you can get incredible deals on Japanese knives on ebay.
This is a good explanation of German vs Japanese. You're right....it's mainly about feel and use.
The edge geometry (generalization) for Japanese knives is much more fine. This does lend to a sharper edge, but much more prone to loss of the edge. In general, Japanese knives will dull quicker, be more prone to rolling or chipping, breaking tips, etc. They are also more flexible because the overall blade tends to be thinner. So, making fine sushi, fileting fish, etc are where the Japanese models shine. By contrast, German styles tend to be much more durable and hold edges longer.....they are heavier and less flexible. I don't do any paper thin slices of food.......so, I generally prefer German style knives. (though, keep in mind that the German styles can still do this type of work)
I still have an 8" Shun and a 8" Global that were given to me as a gift many moons ago. I have used them on occasion, but they require quite a bit of maintenance.....so, I don't use them much. Once I bought a Wusthof Classic chef and paring knives, I haven't looked back. I have used these for >20 yrs and they have very little wear. About 10 yrs ago, my wife bought a Henckels Classic block set. Honestly, without looking I can't tell you the difference between the Wusthof or Henckels in my hand.....and both are equally as durable thus far. My wife has said that she would prefer knives with more rounded grips......but I have found that when my hands get dirty (chicken/fish slime, etc) that I lose my grip more easily so I've resisted. The blocky grips tend to do better for me.
To sharpen, I have a good old stone set........4 blocks with some general oil. I use these for anything from kitchen tools, pocket/hunting knives, etc. Could I get a sharper edge through another method? Sure.......but like I said I don't make slices so thin that you can see through them. My goals are to process things like tomatoes with very little effort without crushing them......or cutting up my steaks with using only the weight of the blade......
obviously not