Hey there! I just bought a masakage Koishi AS Gyuto and I love it. I am a professional cook in a high end Japanese restaurant so I need my knife sharp. I Sharpen everyday, on a chosera 3k and a cerax 1000. I have built muscle memory and I can produce an edge that is sharp to pass the nail biting, paper cutting and hair shaving tests. The problem I have is maintaining it. If I use the knife to do a few small tasks, nothing major or anything(cut onions on a poly board, slice meat), the knife no longer passes those tests, or it notably does worse. The knife never gets really dull, but it definitely is sliding on my nail unless I use some pressure. Is this normal? I would like an edge that could pass the fingernail tests after a day of light work. Is that not reasonable? I am wondering if you guys had any idea on what a cause may be? If I barely touch up(3 strops) on a chosera 3k it then passes the fingernail test again, then will fail it after say slicing a few steaks or veg. It's so strange to me. Am I crazy? Any help is appreciated! Thank you!