Well, I have a Blue 2 Fuji Kono, but my sharpening method is quite different from the Japanese way of sharpening.
I don't use a marker and I don't grind the bevel down(side of the knife). My aim is to remove the 'least' amount of metal possible, when refreshing the edge on
the stone....that way the knife lasts a long time. The edge is very thin and easy to remove metal from.
All I ever do to maintain the edge, is strop it for a few minutes on a solid leather strop...until it needs refreshing on the stone. (Around 2 months...but everyone is different)
I aim to leave the original aesthetic as it is (hamon), which is why I don't use the marker/bevel grinding Japanese method.
The side of the knife never touches the stone, only the edge itself (around a 10-15 degree angle)...although the side of the knife may touch the strop if I want to polish/remove a light scratch, etc. Chromium oxide won't damage the aesthetic....unless you really go at it...and even then, I'm quite careful.
Because I'm not a fan of Patina, I rinse the knife while I'm using it (especially between cutting acidic stuff - onions, garlic, etc) and set it down on a towel.
I keep rinsing it periodically while I use it, because the water nullifies the acid - keeps it from patina'ing while I use it. Japanese chefs do the same thing, but they wipe it on a wet towel.
These knives do patina quickly, as you'll notice...
After everything is done, I dry it...then use the slurry from my Coticule and a 'soft' towel to polish out any remaining patina, which keeps the knife looking in it's original condition.
That's how I maintain my Fujiyama. Don't have any issues with sharpness... it'll shave arm hair when it's ready.
Nice knife BTW, and congrats on getting it!
You'll really like it....