Is the handle full tang?

Yes! This is a full tang knife! Hope it can help! Susan FANTECK

The description states "the vg10... protected by a stunning 66-layer sus410 stainless steel," so not getting vg10? sus430& 431 also noted by a review?

That knife is a waste of money. It chips, rusts, and is not Damascus. It's a fake, don't buy.

How to sharpen this knife? can i use honing steel?

I have this exact same knife (more or less) from a different company, but it is the same VG-10 steel with a Damascus wrap for the protective layer, and the same 10-15 degree per side angle. This angle is more shallow than a traditional chefs knife, so it is both sharper, and easier to damage because there is less metal reinforcing the cutting edge. This just means you need to avoid cutting on a hard surface such as a ceramic plate or glass stove top or granite counter top as the edge can fold over, which is a good rule for any non-serrated knife (which I hate serrated knives). The sharp angle of this blade is closer to a Sashimi blade which is used for making Sushi. As long as you use a cutting board when using this knife (again, a good rule for any knife), this edge should last you many months before you need to do any sharpening. I use mine frequently, and my wife has made cuts on hard surfaces and rolled the edge a little, so I used my Ken Onion sharpening tool (with the attachment for larger blades with a longer and wider belt) and made one light pass on both sides using a 1,000 grit belt, then switched to a 6,000 grit belt with one light pass on both sides for a polish, and man-o-man was this thing WICKED SHARP. I was cutting through raw potatoes like butter. Those fine passes took this blade from extremely sharp to obscenely sharp. The blade I have is also VG-10, same angles for the grind, Damascus wrap, same Rockwell Hardness rating, pretty much identical to this blade side by side with a different looking handle, but so close I'd almost say it is the same blade with a different handle, and the box is almost the same, so if you own this knife, and take care of it, I think you'll be very happy. My only grip with this is the sharpening tool provided does appear to not be in the 10-15 degree range, but I didn't break out a tool to measure it exactly so my eyeballs may be off. Also, using that Ken Onion motor and extra attachment and a belt versus this tool or using a traditional whetstone means you get a convex edge which is a touch more sturdy. Amazing blade though.