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Sorry for the late reply. I only sharpen my Japanese knives on my T8, but I do not have any super blue and my Masamoto is Hitachi White Number 2 so just very fine grain high carbon steel so no very hard elements to deal with.

My Myabi uses MC63 steel (an SG-2) which does have some Vanadium but it sharpens very nicely with the SG-250 and honed with three leather wheels on the FVB using the 4 micron, 1 micron and .25 micron compounds. Even in my inexperienced hands I get a BES score of under 100. My kasumi is really easy to get under 100 and the course SG-250 brings the bur up immediately.

It is interesting how your link describes the knife as a general purpose knife as it is unusual to see a kiritsuke described as such, it is more normally known as a slicer. A traditional chef's knife is a Gyutou and I use it for 95% of kitchen work. I guess it depends on whether you want it as a collector piece or as a tool. Mine are tools and my Masamoto has a patina and scratches but it is used every day and I keep it sharp.

What did you decide to do?

Thanks for that Kinscor, I have just ordered one.

I would strongly advise getting one wonderful chef's knife and learning how to use that to its best effect. I reckon I use mine for 95% of my food prep. I love my Miyabi chef knife with bur elm handle and it sharpens really well. My daily knife in the UK is a Masamoto KS chef knife at about 270mm. Really lovely to use and has developed a great patina.  I use the tip for delicate work, I skin fish with it, slice very soft fruit and all the veg. I do not use a good knife where contact with bone is likely. Knife sets are a way for manufacturers to unload unpopular knives. And don't even get me started on serrated tomato knives.