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It was only when I got a decent knife sharpener that I started using the Japanese knives I had been given. Once that happened it opened the floodgates and the decent knives are no longer in boxes in a drawer but on a knife stand on the worktop.
I really love the satisfaction of using the nicer blades but also have a tap next to wear I do food prep and a dry microfibre cloth. So now I have a good routine of rinse and wipe down the blade before I put it down. Of course I occasionally forget but generally the routine happens, the knives stay sharp and are in decent nick.
If I am preparing meat on a bone or chopping nuts I will still use a standard western stainless steel blade. I have stopped trying to rock chop with Japanese blades as I did slightly damage the edge of one but so far touch wood I haven’t shipped or snapped a carbon steel knife.