Vectron, thanks for the feedback!
13 isn't too aggressive. If it is for your style of cutting, just add a 15 degree microbevel. I've gone very acute on Takedas and they held fine for me in my hands - as acute as a final microbevel of 7 degrees per side, starting with a thinning grind of 3 and then 5 degrees (triple bevel) - on a 311 mm sujihiki
It was used strictly for slicing, not chopping.
BTW, Takedas look really nice with a natural stone finish on them
The Tajima is a middle grit stone that really brings out the contrast on these knives very well.http://www.chefknivestogo.com/tajimanakado.html
This stone is small and fits in a standard stoneholder. A full sized Tajima stone is considerably more expensive.