But you should be aware that this (Japanese) chef's knife is very fine and thus sharpened extraordinarily sharp. Dealing with a sharp blade to learn quite quickly, but the sharpness is degraded more rapidly by the fine Zuschliff than in European cooking knives. One should (if not already present) so order definitely equal a grindstone with it. A closer search the net to find good Japanese Waterstones also for acceptable price. The grind even one learns quite quickly. There are also several video guides on the net which an easier start. With such a stone can be ground, then all existing blade.
The only alternative would be the blade each time it is truncated, and this happens quite often just to get a grinder. This has the decisive disadvantage that it is impractical, and that there are hardly any qualified grinder. Often, the knives are brought close even destruction.
