Great to hear you're in love with your knife.
Your assumption about White #1 is not so much steel type as it is the hardness of the steel. Goko's are about Hrc60... IIRC. They are honestly pretty forgiving at that Hrc. Hard steel as a whole should stay away from bones & other hard objects like butternut squash, pineapple skin, corn cobs, crusty bread, etc. Or you should stay away from it until your more adept at using your knife, maybe is a better way of putting it. I regularly do all of the above with much harder steel, but it's not a good idea w/o highly controlled method... even then its not recommended. When you start getting up to Hrc65 even errant moves on the board w/o any food contact can chip a knife. Yes, a thin acute edge on a Hrc61 steel can do the same, but it's really prevalent w/high Hrc knives.
Its edge comes probably somewhere around 15 degrees each side, and if you want a tougher edge, you can make your edge a bit tougher by thickening it up a bit... grinding a more obtuse angled edge &/or microbevelling it.
As for wiping every cut, that's pretty anal. I mean if your wiping to not mix foods, that's one thing, but if you think you have to do it to protect the hagane, it's not necessary. If the knife is going to rest for more than a minute, then give it a wipe clean & dry, but every cut is not a requisite. Honestly, once your patina develops on a stainless-clad, those knives are really easy to deal with.
As for washing, here's a link...<--