Welcome to the forum- As noted, your questions will be best answered in the topic specifc forum(s). But as long as you're here?
That's a nice vege slicer you bought there, the white steel blade should be easy to sharpen too.
It's a specialist tool for vegetables and BONELESS protein. Perhaps a 240mm gyuto would have been a better "does it all" first Japanese knife, but you've passed the threshold into Japanese knife addiction now, so having to buy another knife (or 20?) is a FEATURE, not a bug.
You will need to religeously clean and wipe that blade before setting it down & lightly oil for storage but you're training to be a pro, and so, should be forming the habit of doing a clean & wipe down EVERY TIME you change tasks, set down or store your knife anyhow.
Go and search on "white paper steel" and "how to sharpen" in "the sharpening station". Make a post there asking your sharpening & maintenance questions and carefully describe what you know about sharpening/what equipment you already have.
And please! If you're bad at managing your funds when you see wonderful new shinynesses? Although you will see the people here regularly buying & collecting sharpening stones that cost more than your knife, relize, it's possible to obtain a very good working edge for workhorse kitchen knives while spending way less-
I just got a natural water stone for less than $25 delivered (USA) the qualities of which I would have KILLED for back when I was a prep cook and line chef to pay for school. Unless you have dammaged a blade or ignored it way too long? One GOOD medium grit stone, a flat working surface (a 12" square smooth granite floor tile from Home Depot or a piece of double strength plate glass will do), a strip of denim or linen and some metal polish along with an old smooth leather belt AND KNOWING HOW TO USE THEM is more than enough.
If you're interested in what's happening to your edge durng sharpening, steeling, stropping? Go here and read through the articles. Excellent microphotography of edges.
https://scienceofsharp.wordpress.com
