I use shapton pro splash and go stones and finish on a gesshin 5k for double bevels. Higher grit stones I only use for single bevels and razors. Shapton pro are available worldwide shipping from Japan on ebay cheaper than most retailers I've seen.
Your knife is made from a very hard steel at 63 HRC. Softer steels will roll the edge with use. A sharpening steel re-alligns that. This steel won't roll and doesn't require as much sharpening. It will chip before it rolls.
Regular maintenance on this is either 1) a few strokes on the finishing stone 2) ceramic rod 3) stropping on leather with or without compound
Stones are method #1. You need them for sharpening anyway.
The problem with any sharpening jig is they focus only on the edge. For a kitchen knife cutting through food everything behind the edge matters. I can put a hair popping, paper cutting, edge on my hatchet but it is still fat and will wedge through food.
Problem #2 is they are really meant for shorter knives