>>21575363
Nope. I sharpen them once every 4-6 months on a 1.5k whetstone and maybe a natural or two after that. I use them everyday as a home cook.
As long as I don't chip them they'll last a lifetime or two. If you dont use a pull through sharpener this is true for most well made knives, really. Whetstones remove an extremely small amount of material.

>>21575365
I would say that you're correct if you are talking about specialized knives like a yanagiba, deba, honesuki, etc where they are made specifically for slicing fish or deboning chicken/fish. I have a yanagiba for making sushi, so it's worth it for me. Same goes for my honesuki. It just makes the process of deboning a whole chicken more fun and easier.

A well made 6-8 inch gyuto and a paring knife is all most home cooks really need. Munetoshi gyutos and petties are like 200 bucks and they perform about 90-95% as well as a shigefusa gyuto for a home cook.

I have this awesome little double bevel ajikiri(left one) that I freaking love. Stainless clad too. Imagine a paring knife, but tall enough for finger clearance.