I have a Misono Swedish 180mm gyuto and I think it is a great knife. I love using it at work, but for some reason, it seems to wedge in onions half way through (when slicing horizontally to make a dice cut, it doesn't want to glide through) and also doesn't want to cut through carrots and other similar vegetables without some added force.
Does this sound like thinning or creating a double bevel would make sense to help my prep problems? The blade is very thin already and I assumed these tasks would be a breeze, but after 2 months of working with this knife, I can't help but wonder what could make it easier.
Any suggestions for me over my weekend to either research or work on my knife? I haven't ever thinned a knife, but I'm confident in my sharpening ability and am willing to experiment if need be. Thanks guys!