Loving my Ginga gyuto so far, but I'm having an issue I haven't had with the few other knives I've sharpened. I took it to 12 degrees on an EP and it was extremely sharp, but after two meals it had dulled noticeably, even had trouble getting through the skin on a soft tomato. I use a plastic cutting board that has treated my Shuns pretty well for years until I discovered the wider world of J knives. Anyway what are you guys taking these angles down to on the Ginga? I don't think I've gone less than 14-15 on my on any other knife I own, so maybe I'm just too low? Gonna try a 15 microbevel on one side today if I get the chance. Under a scope there isn't really any chipping, just a general unevenness along the edge. I'm a novice judging this, but it also appears to have a bright line along the edge - bright because it is lit up by the LED on the scope. Is this a rolled edge?