I've been using my Takeda 240mm Wa-Gyuto as my primary workhorse in a professional kitchen for about six months now. I am still a novice sharpener but feel I can still put a decent edge on a blade. Out of the box I noticed wedging in simple tasks like cutting an onion and lately it has been getting worse. I understand thinning is necessary but at least figured OOTB it would perform like the "great cutters" they've been said to be. Also, the kurouchi finish is beginning to disappear at a quick pace. I'm guessing from the amount of use it's getting. Is this normal in this knife? And if so do you recommend forcing patina in areas where the kurouchi has ran thin. Any advice and direction would be greatly appreciated.