Hi Jammie,
If you have the medium grooved steel (like below), then I do recommend against using it on your Miyabi Kohn knife.
In fact, grooved steel is not something I prefer for any knife. There are two main reasons why you don’t need a grooved steel. First, the idea of honing steel is to straighten a bent/rolled edge back. However, a harder steel knife like Miyabi Koh is less likely to roll, so there is not much use for that. Second, a grooved steel can damage the edge of a knife if you use too much force or coming in a the wrong angle. This would be true for any knife: Japanese or Western. In this sense, a ceramic rod is better because a ceramic rod can both realign and sharpen a knife (just a little).
Does your Wusthof universal sharpener looks like this:
If so, it has a tungsten carbide for coarse and ceramic rod pair for fine. Try to avoid the tungsten carbide part (coarse). Tungsten carbide is effective, but it also tends remove more material than needed. So what you will find is that initially the knife sharpening is very effective, but then gradually the knives no longer feel as sharp as before. Not sure if you can return these items at this point.
If you want an easy to use sharpening tool, I would recommend something along the line of:
Chef Choice Pronto (there are a few different version) or Spyderco Sharpemaker
https://www.amazon.com/Choice-463-Pronto-Santoku-Sharpener/dp/B002JIMVS0/
https://www.amazon.com/Spyderco-Tri-Angle-Sharpmaker-Sharpener-204MF/dp/B000Q9C4AE/
