Last December I picked up a Mazaki 90mm Stainless Petty and a 180mm Gyuto from JNS. I never got around to trying the Gyuto until this week. Out of the Box I was surprised that it couldn't cut through a tough onion skin and when forced it wedged in the onion. Who else has experience with this type of knife? Do I need to do some thinning with this knife or just go through a sharpening progression? Just looking to see what others have experienced with this makers products. The 90mm Stainless Petty is a really nice cutter.