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damskodonny-
I'll for sure not sharpen that one for a while!
I sharpened 2 older kitchen knives today. First with 220, then with 1000 and 4000 grit last. They don't cut through paper like butter yet and I think I took more material from my fingers than from the knives themselves, so I clearly still need a bit of practice until I graduate to the ZDP-189
bibimbap
In the end, I visited Tsubaya in Kappabashi and went full over budget for a ZDP-189 knife. Then went back a week later to Kamata and bought another veggie knife and two whetstones. Zero regrets!
Also brought a VG-10 bunka with an oak handle for a friend of mine.