The KS is made with Hitachi White #2 (aka Shiroko aka Shirogami 2), and ships with excellent edge geometry and a fairly sharp edge. White #2 is one of the three or four best, all-around, carbon alloys in the world with excellent edge properties and an excellent sharpness/toughness balance. It takes as good an edge as you can sharpen, takes it easily, and holds it for a long time. It's far better in all three respects than the dated, overly tough, stainless alloy(s) used in your Germans.
The thinness of the Masamoto (part of its overall excellent knife geometry) make what I call perceived sharpness (how the knife acts) far better; and perceived sharpness is more important than "absolute sharpness" (the width of the edge at the apex).
Because the alloy is so strong and so well hardened, the blade will not go out of true nearly as easily as one of your German stainless knives. That's a good thing, because the combination of hardness and thinness mean the knife blade is not a good candidate for maintenance on a steel. If and when you want to true, you can either "touch up" on a very fine stone, or use a strop charged with very fine compound or left unloaded. It all sounds very complicated but really isn't because the edge resists deformation even better than published "C" hardness numbers would lead you to believe (has a lot to do with the difference between "indentation" and "impact" hardness, as well ad differing maker hardening techniques, and the differing amounts of [ahem] optimism in maker supplied hardness numbers).
You'll probably take the knife to the stones (or the strop if that's how you sharpen), with about the same frequency as you do with your Germans. Once you experience the sort of sharpness a good sharpener can get on an excellent knife, you become addicted and less tolerant of what seemed sharp before.
While the KS is a GREAT knife, it's not the last word in perceived sharpness. That distinction belongs to an even thinner class of knives generally called "lasers." The KS is about as thin as a knife made from White #2 could be made without an excessive failure rate at the time they were introduced. Since then technical improvements in blade smithing allowed the new type to made economically enough to bring them to the market.