I have a santoku that I will be wanting to get professionally sharpened in the next few months. This is the first knife I've owned that was reasonably expensive so I want to make sure I take care of it. Are most professional knife sharpening places familiar with the differences in Japanese knife edges vs a more traditional (for the U.S.) German knife? For example, the angle is different and one side is flat on my santoku compared to, say, a French chef's knife.
Aside from just asking them if they know what they are doing, are there any specifics I should look for or questions to ask in finding someone who can do this properly? Also, is there any kind of reasonable price range I should expect or does that vary too much to say?