I'm genuinely curious here - really? As someone who always has to mess with the old fashioned 'steel' (mind your hands cus there's no guard on it!) sharpener, are they better? Honestly, heard of them, never used but interested.
Yeah, after getting the profile on the blade correct, you finish it by polishing the edge. It really, really makes a huge difference. I could never use a steel correctly though, I always messed up.
I third both Victorinox knives (specifically the ones with the Fibrox handles, not wood).
That said, I suspect other brands of similar knives -- broadly, the good-but-cheap commercial-grade kind found in restaurant supply stores, which have stainless steel stamped blades, grippy plastic handles, and are NSF-certified to survive being sanitized by restaurant dishwashers -- would be just about as good. Think something like a Mercer Culinary or a Dexter-Russell.