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Are expensive Japanese Knives that good?

In this short video you will see and hear the difference in performance between a much thinner (behind the edge) Japanese knife and a normal western style knife.

Thinner knives will cut through ingredients with much less force making them a dream to use in the kitchen.

But, before rushing out to purchase one, answer a few easy questions:
Do I hand wash my knives and dry them immediately after using them?
Do I use a soft cutting board, for example wood or polyethylene?
Do I cut frozen or near frozen ingredients?
Do I hack at bone?
Do I use the tip of my knife to open cans?
Do I remove avocado pear pits by hacking into them with a knife and twisting them out?

If you answered yes to any of these questions and are not willing to change the way you work with knives, these expensive knives are not for you!
The much harder and thinner steel will end up chipped and damaged in no time.

You should not be doing any of the above with any of your knives anyway but, these habits will destroy Japanese knives!