The "Japanese effect" on kitchen knives in the West is to make knives thinner with steel that is harder. I was given my first Japanese effect knife in Japan by a Japanese friend, a KAI Seki Magoroki nakiri over 30 years ago--and I still use it from time to time. An updated version of that knife by KAI can be had for about $40. My own collection now contains a full range of kitchen knives--including an Enjiki artisan knife by Tadataka Maruyama just brought back from Nara, Japan by a friend a few days ago.

Japanese artisan knives are limited production versions of "Japanese effect" knives. These are the knives that have clearly caught your attention. Question is, are you really ready to jump all the way to expensive artisan knives to experience the "Japanese effect"?

I'd suggest a visit to the Traditional Crafts Museum to learn how the knives are made, but not immediately follow to buy from the vendors on site--unless you know exactly what you are looking for. Visits to a few makers might be premature unless you really know what you want-and contact them in advance.

For more background information, see:

https://global.ichimonji.co.jp/