So, to my questions.......
1. Considering I won't be using it in a professional setting, how long should the OOtB edge on the Moritaka last before I need to put it on the stones? I don't want to touch it until my sharpening skills are up to scratch so I am considering also purchasing the Strop Kit, so that I can maintain the edge while I practice my sharpening on some other knives. Would you suggest that is a good approach?
Sharpen when YOU feel you should...is the best approach. I refresh more than i should...just because i love my Belgium stones.
(more than my knives...
2. Should I be considering purchasing another knife with a stainless / semi-stainless core for cutting citric / acidic foods such as lemons, apples, oranges. Rather than purchasing another Gyuto, I was considering the Kono HD Nakiri or the Kono HH Nakiri so that my girlfriend can go nuts on whatever food she likes. Do you think I should go down that path or am i being too cautious with my new purchase?
No, i don't buy this "don't cut lemons with carbon steel" belief....and YOU, may end up liking the Kono-Nakiri more than your Moritaka.
3. Is there a special way to sharpen the serrated Tamahagane bread knife - or will I not have to worry about that for a long long time?
I'd leave it...but someone may some other advice.