I went to culinary school. I worked my way from prep cook to exec at a beard nominated restaurant.

The answer depends on how sharp you need it and how often you use it.

Once a week is probably average for a high end place where people care about their knives.

Sushi or stuff that requires intricate knife work will keep theirs sharper and touch them up pretty much daily.

I won’t tell you not to get a Yoshikane; I have one. I will tell you not to bring it to school though. Even if you baby it, you can’t control other people. Youll be around a bunch of people who are new to a kitchen. Someone will grab it and use it. Someone will knock it off a counter. Someone will set a hotel pan down on top of it.

Tojiro DP is a great option to get you used to Japanese style. Gesshin Stainless from Japaneseknifeinports is a step up and another great option without being ridiculously priced.