Sorry you felt offended, but you're the one with the Cuisinart knife.
There's a practical limit on how sharp you can get a Cuisinart no matter how well you sharpen. It's determined by the geometry of the knife and the alloy used to make it. If you think it's sharp, you don't know what sharp really is. That's not meant as an insult or to be insulting. It's just the way it is, and if it's any comfort to you -- you're part of a vast majority of cooks who share a similar level of awareness.
The Tojiro DP is a pretty good, entry-level Japanese knife. The Fujiwara FKM is just as good and a little cheaper. The new Artifex from Chef's Knife to Go is also an excellent and even less expensive choice. They each have their strengths and weaknesses, perhaps one will be the right knife for you -- and perhaps it will be something else.
It doesn't matter which knife you buy -- it will get dull eventually. The most important distinctions in making one knife different and better than another are how long the edge lasts when you maintain it, and how good an edge it takes when you sharpen it (or have it sharpened).