Of my entire collection of three knives, my Wat Pro nakiri is the best one, so I will refer to it. While extremely sharp, the edge has a width that is so narrow it is hardly discernible. My own edges on my practice beaters when sharpened at twelve degrees are much wider and, although on thinner knives the bevel is narrower, it is still wide in comparison to the Wat, which is a very thin knife. So my question is, what angle is the bevel on the Wat, and how does that become so very sharp out of the box?