Don't think it looks as bad as this. How do you position the knife for such a picture (I mean the first one)?
When I lay it flat on a chopping
Welcome Steve . Do not be intimidated about sharpening. Lots of support here. If you get a good gyuto thin behind the edge with quality steel it will
Hattori fh-15 cleaver
I have been doing some research but could not find any reviews about the Hattori
these could be of help:
If it's not as serious as this, it should be ok? Need pictures to judge. I can't picture yours by words alone.
PS. 330mm, oh, I won't expect