It is generally not recommended to sharpen a Japanese knife, or any high-quality knife, with a steel honing rod. Japanese knives are typically made of harder, more brittle steel compared to Western knives, and using a steel honing rod can potentially cause damage to the blade.
Japanese knives often have a finer edge and are sharpened to a more acute angle. Using a traditional steel honing rod meant for softer blades, like those found in Western knives, can lead to chipping or micro-fractures in the harder Japanese knife blade.
Instead of a steel honing rod, you should consider using a whetstone or waterstone to sharpen a Japanese knife. Whetstones are specifically designed for sharpening and honing various types of knives, including Japanese knives. They come in different grit levels, and the coarser ones are used to restore the edge, while the finer ones are used for honing and polishing the blade.
When sharpening a Japanese knife with a whetstone, it's essential to maintain a consistent angle and use proper techniques. If you're not familiar with the process, it's best to seek guidance from an experienced user or a professional knife sharpener to avoid damaging your knife.
In summary, use a whetstone or waterstone to sharpen a Japanese knife, and avoid using a steel honing rod as it may cause harm to the blade.