Now you're talking. Most of the Shun knives are high carbon clad with Damascus steel. Their claim to fame is the combination of the layers of Japanese steel combined with the Damascus method of forging results in a knife that will take a 16 degree bevel without becoming fragile. This compares to a western knife which should stay at a 20 degree bevel to be on the safe side. The difference in bevel will by itself result in a considerably sharper edge.
I used to have a set of Henckels knives and can tell you they are junk compared to a Shun. And just to show how everything is relative, if you browse the catalog of a seller called Korin, you will find Japanese knives that will make the Shuns look like junk.
This is all probably sounding like the chisel discussions in the Neanderthal Forum. Because it is.
Edwin