I've been thinking about buying a misono 440 for some time and since JCK doesn't have a mailbag for questions I thought I'd just ask it here. 1. How good is the edge retention? I'm not a chef, just a home cook. Tbh I don't even cook that often (probably around 10 times a week) so I'm assuming it should take at least a couple months before I need to sharpen it? 2. Should I buy a whetstone with the knife and if so what sort of whetstone should I buy? I've heard that some Japanese knives come without any sharpening at all. I saw on the Korin website that they offer free initial sharpening but...it's 50 dollars for shipping whereas the one on JCK is 7 dollars.