Personally I don’t think you’re missing out on anything by not trying Japanese style knives.
The more I’m into this hobby the more I realize that a Gyutoh/Chef’s knife and paring knife/Tournier knife can do 95% of the tasks in the kitchen more efficient than if you used a range of Santoku’s, nakiri’s, Bunka’s and what not and you don’t really need any Bunka, Santoku or Nakiri to improve on anything over your trusty Zwilling knives.
Ok, if you want a knife, that stays sharper for longer - consider a SG2/R2 knife - they’ll hold an edge for far far longer than the softer type steel knives. But if you hone your old Zwilling knives before each session, you’re good to go.
In my experience it’s mostly for fun, when you buy a lot of weird named hard steel Japanese knives and not to actually improve on how you prep and cut things in your kitchen.
