the globals or macs or shuns are asian knives can be made "western style" depending on the tang and handle, but they are still sharpened at the traditional 18-22 degree. so just because an asian-manufactured knife looks "western" doesn't mean it is.
if looking domestic, supposedly chicago cutlery is good. though again would look for some old new stock type deal at goodwill or some needle in the haystack way for a forged in usa one.
for chinese cleavers and such, i have a couple of CCK treasures including the pigkiller that are priceless to me.
bottomline is you get nice knives you also have to get nice way to sharpen them. no shame in using an chef's choice machine.