Yes you can steel that knife. A smooth rod or fine grit ceramic rod will work well. Just don't use aggressive steels and you will be fine. Lots of people (myself included) usually strop their knives on leather or balsa with compounds. It's a more gentle way to keep the edge performing well.
We have the Konosuke Fujijama petty in stock (I have 1 left) and it's a gorgeous knife. Take a look here:http://www.chefknivestogo.com/kofuwh2pe12.html
We have the other one on order but it's been taking them a long time to get me stuff. I'm not sure when we'll get them.