I was never much of a believer in knives until I lost some dexterity in my right hand and to keep from sticking my fingers under my old chef's knife I went down

I was never much of a believer in knives until I lost some dexterity in my right hand and to keep from sticking my fingers under my old chef's knife I went down to a japanese knife shop and bought a knife so tall that I couldn't possibly stick my fingertip under the blade. I think it was about $200. It was and remains absurdly sharp. It is as sharp if I use it for three meals a day for a year as my Global was if I frequently and conscientiously honed it. It really makes a big difference if instead of crushing a sushi roll, you actually manage to cut it. I'm a believer now, just my own labor savings alone was worth the price. Was I supposed to not buy it just because it has a somewhat fancy appearance?