I feel that the lack of pointy tips makes deburring a bit more hassle-free, since the biggest risk with deburring the serrations is rounding off the points.See http://www.surlatable.com/product/P...ferralID=ecd7bbcd-6c63-11e0-a86a-001b2166c2c0 for a close up (scroll over picture) of Shun's serration pattern.
Shun's bread knife serration pattern is sort of a mix of east/west. It's neither a western pointy tip nor a reversed scallop eastern style - it's sort of almost both. To sharpen these you can use the corner of a waterstone by sliding it in and out of the gulleys of the serrations - make sure to go it both directions - push and pull. De-burring may be more difficult using by stropping the back side on leather although you can use a felt pad is for both sides.
Now I just went and checked to see what pattern that the Karmer Shun bread knife uses and it appears to be a 1 large/2 small rolling reversed scallop but I can't find any front side picture that shows this clearly. See http://www.surlatable.com/product/PRO-603191/Shun-Bob-Kramer-Bread-Knife,-10" for the back side.