It's a matter of taste, personal style, belief in what a knife "should do" and what you think sharp really means. I ca get old American carbon steel just as sharp as anything I've ever used, but the edge retention just isn't there. Also, if you try to push it too far, it'll roll or chip on you, and there's no benefit to having a "broken knife". However, these knives have soul, look amazing and perform very, very well with regular light honing.
Japanese knives are (generally) thinner, harder, sharper, more effortless to cut with and have a great amount of character and tradition to them...even new styles like gyutos and pettys. In general, the performance is even better than almost every other knife out, but extra care and attention are needed.
Lastly, great North American and European bladesmiths have learned A LOT from crazy people like us, and by studying quality Japanese blades. I truly believe that the makers here (Butch is included, regardless of status) can make just as great, if not better knives than Japanese smiths. Of course, this is not saying that the same can't be said of Japanese makers.
For me, what makes "our makers" so great is out ability to have ongoing, progressive discussions with them to ensure we get what we are asking for. I wanted a pure performer with toughness and great materials - insert Pierre Rodrigue. I wanted a knife that I can literally dig in the dirt with and cut branches with - insert Mike Davis (his kitchen stuff is great too). I wanted pure sharpness and fun performance - insert Murray Carter. Etc, etc. Marko, Randy, Will, Bill, Del, Mario, Butch, Rader, etc, etc and you will be happy, no thrilled, assuming you know what you are after.
SORRY IF I MISSED ANY MAKERS, but you get the idea.