Many sushi chefs sharpen their precious knives at the end of
each work day. Edge life versus ease of sharpening - it is up to
you to balance these considerations and choose an appropriate
knife. However, you should choose a knife that matches your
level of sharpening experience and meets your needs. If you are
inexperienced with Japanese knives and water stones, try to
choose a knife that is easier for you to sharpen.  Why so much
sharpening?  All knives must be continually worked against a
water stone to be use at their fullest potential. As you
familiarize yourself with the stone and knife, you may begin to
change the bevel based on your needs.  When should I sharpen?
Ideally, you should sharpen the knife right out of the box. This
will produce the strongest edge and is especially necessary for
traditional Japanese knives. We recommend that customers sharpen
their knives before they become too dull. Sharpening a very dull
knife will require much more time.  Stones can be fragile and
should never be over-so