All chips can be fixed so no worries
Several general rules of thumb with Japanese Gyutos ( assuming that is what we are talking about )
No frozen food.
No hard cheese.
No hard cutting boards like glass or ceramic. Use wood or plastic.
Part of the fun of owning these kind of knives is learning to sharpen and customize the edge to your particular style of usage.
A very steep edge will be perceived as sharper, but it will be more prone to damage. A more obtuse edge will still be shaving sharp, but less prone to damage. What is right for you? Only one way to find out
If you want to try sharpening to see if its for you, I would suggest getting:http://www.chefknivestogo.com/kingcombostone.html
And watch as many vids as you can on the topic. There are tons on this site. There is also a fellow called Murray Carter, a master blade smith, who has a dead easy sharpening method which works great. Google is your friend there.
If you want to dive in in a bigger way, in the sharpening section of CKTG, there are a number of great starter sets of stones, basically combinations which work well together.
Good luck and welcome to the wonderful world of Japanese knives.