It's been a long time since I evaluated dimples, and things may have changed -- but I don't think so. A couple of brands' "grantons" really do work pretty well -- Granton and Glestain. Kullens on other knives don't really seem to help nearly as much as decent skills -- although you might want to place MAC's and Wusthof's efforts in the "not bad" category.
Kullens (or kullenschiffen, if you will) can be an obstacle to sharpen and shorten the useful life of the knife. Kullen construction can also add weight.
Granton makes relatively inexpensive knives which are still good enough to be worth sharpening when they (quickly) dull. Worth a try. Despite the association of kullenschiffen with the brand, they can be hard to find.
Glestains were one of the first "flavor of the month" knives back when Japanese knives first started getting popular in professional US kitchens and while they're not nearly as popular any longer, you can still find people who swear by them. Personally, I hate Glestains. They're overpriced, very heavy (for a Japanese knife), the "Acuto" steel has been superceded by much better alloys, the handles are awful, they're very right handed, etc., etc.
The Knife Merchant carries both brands online. They have a lot of interesting stuff, not just knives, and very competitive pricing. Worth browsing.
Edited by boar_d_laze - 7/16/11 at 1:03pm