An excellent santoku, and an even better value! I'm selling more and more Misono santoku knives to professional chefs who are looking for a high quality Japanese knife with excellent workmanship, materials, fit and finish, but at an affordable price. Please remember, these are Carbon steel, NOT stainless, so they can be fantastic performers, but the additional care required means they're not for everyone! See the main Misono page for more information about care of carbon steel knives.
What's nice about these vs. some other carbon steel knives like the Moritakas is that they're still pretty "standard" and not overly fragile. They have a more "normal" construction and edge and so are a bit more robust, taking away some of the fear about owning a nice carbon steel knife.
For everyday maintenance, the fine Idahone ceramic hone is the way to go. If you use this regularly (every 2-3 uses of the knife), you can go quite a while before having to do a full re-sharpening. If you need an edge guard, this one is the closest fit.
Please consider using Tsubaki/Cammelia oil to protect the blade of your carbon steel knife.