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My nice Japanese steel knife has had a hard life too, lots of chips which I can't seem to sharpen out, rust from being left wet, but it'll still cut like a scalpel.
Sumo-
My first Japanese knife was a (stainless) Yaxell Super Gou, which came from Divertimenti (I love that shop. So much copper and steel. So little time.) and it was kind of fine (with 'kind of' doing the heavy lifting there). I then bought a carbon steel Petty from somewhere in Coal Drops Yard and Wow! - It was like chalk and cheese - I've never used a knife quite as sharp. I managed to break the tip off it in fairly short order.I then bought a carbon steel Santoku from Blenheim Forge. It is a lovely, lovely knife to use. Would buy again.
JurekB
just to say, I was once bought a Japanese carbon steel knife. I'm terrible at looking after it. Constantly rusty, tip snapped off, tonnes of chips out the blade but my god is it good. 10 seconds with a scourer and a cheap sharpener and it's far sharper than anything I've ever used. I think go carbon steel, even if you're going to treat it like shit