There's no one "traditional" soy sauce. It's kind of like wine. If you live your life only drinking sweet port wines straight from the bottle, you'll think a dry white wine is gross if you use it the same way. But if you're making a cream pasta or some sort of fish, you'll quickly realize white wine--and every wine--has its place.

For example, I find kikkoman to be absolutely awful for fried rice. It has an oddly sharp taste that just doesn't work. Chinese soy sauces don't have that sharpness but have a very wide and smooth savoriness that works well with fried rice. But if you try Chinese soy sauce with sashimi, it tastes flat and very wrong. That sharpness of a Japanese soy sauce works better, and a high quality Japanese soy sauce has a milder sharpness that emphasizes the fish flavors but not so weak that it makes the flavor weird like a Chinese soy sauce would.