Miyabi Hibana Chef's Knife?

I'm somewhat of a Chef's Knife novice...so, thoughts on the Miyabi Hibana Chef's Knife?

Based on cursory searching, it seems like it's fairly hard so it will hold an edge well, but that might also make it fairly brittle?

Also wondering if a relatively standard household knife sharpener is OK to use on this or if I need to go down that rabbit hole as well...