Melampus -- Great catch!
I'd missed that.
Chuke -- If you're not already a good sharpener, than sharpening should be the starting point instead of knives. It doesn't matter how good, how expensive, what the edge retention characteristics are like -- all knives get dull, and any dull knife is a dull knife.
Dropping a lot of money on a knife you can't keep sharp is a huge mistake. Sadly, so is trusting someone else to sharpen your knife unless that person is a spouse, parent, or works for you in the kitchen. It's one thing to send your knife out for repair or annual thinning, but professional services can't do a good job at routine maintenance if only because the turnaround is too long. Another sad truth is that most professional sharpening services aren't very good. Awful in fact.
If you don't already know how to sharpen, and don't want to master freehand sharpening -- which I presume is why you're not already a sharpener -- you've got a few excellent, easy-learn / easy-use options -- the Edge Pro and the Wicked Edge. Price of entry is $300+. A lot, but it still leaves enough for a GREAT knife.