+1 with Duckfat.
If you're trying to say that a sharp Dexter will out perform a dull Masamoto... well, yes. Any sharp knife will out perform any dull one. If you're trying to say that someone who knows how to sharpen can get the same edge geometry, edge taking and edge holding out of a Dexter Sani, Messermeister Elite (crap by the way), or even a Victorinox as a Masamoto VG, that's absurd.
Any dull knife is a dull knife and all dull knives are pretty much equal. But after that, not so much. And by the way, that's the reason I tried to get the OP -- who seems to have lost interest in the thread, bless his heart -- to recognize the need for sharpening.
The OP, proud father of a young woman beginning her professional culinary education, decided to give his daughter a gift of knives. He asked for advice on which knife. Since he didn't ask what would make a better gift, it would have been presumptuous to have suggested something else.
Fourth and Finally:
Why Korin? Why not Chef Knives to Go, Epicurean Edge, or Japanese Knife Imports for instance? Actually, considering that Korin is more than likely to recommend one of their house-brand Togiharu lines for student use (which aren't very good), I'd say Korin is NOT a good place for advice.