I think they are nearly impossible to compare directly. Apples and oranges as they say. Not because of how they are made or style or whatever, but because of their price points and target markets. There are basically 2 kinds of kitchen knives that are made in America. Super ****** Lamson/Chicago Cutlery type stuff that every knife service uses to supply house knives to restaurants, and full blown customs. I do not believe there is any decent, mid range kitchen knife mass produced in North America. In Japan, you have tons of manufacturers who make a lot of great knives in decent quantities. There are super cheap ones too, so I suppose you could compare low end American to low end Japanese, but what's the point? What is the western equivalent of a Konosuke, Artisugu, Hiromoto, Tojiro, Shigefusa, etc? There really isn't anything in that $100-400 range. The DT ITK line and some of Murray Carter's knives are in this range, but that is basically still one guy cranking them out and there is usually still a wait. And when you get into customs from Japan, they really aren't the same as customs from American makers. Most prefer to make you anything, as long as it is in their preferred steel, in a traditional shape, which some may or may not let you tweak. You aren't getting ladder pattern damascus, curly koa and mammoth tooth handles with mosaic pins. Although, they are usually cheaper than high end custom Americans. Some just charge a relatively small percentage increase over their regular knives.
They are both great, for their own reasons. Enjoy them both, be glad you have so many options.