I just bought a Kikuichi tsuchime Damascus gyuto 8.25". I have never owned a single bevel blade like this one before and the store I bought it in wasn't very helpful. I'm hoping someone here can tell me the basics of single bevel care in so far as whether or not to use a honing steel and sharpen on a whetstone. I know how to use a whetstone on double bevel knives but I want to be sure of the process on this new one. Also, does anyone know off hand what the bevel angle is on the Kikuichi, I can't figure it out exactly.