How can I improve this?
Hi everyone, I received a chef's knife from Katto as a gift. I'm aware that they aren't thought of too highly on here but it was a gift and I'd like to make the most of it. The main complaints that I've seen are that it's overpriced and too thick (wedge shaped).
The knife is 3mm thick at the back. I'm no expert but I've been practicing sharpening with whetstones and watching a lot of videos on the topic. I was wondering if adding a second bevel, just below the decorative pattern, would be a good way to improve the knife? Any other suggestions are also welcome.
The blade is made of AUS-10 steel, which I'm aware isn't the best Japanese steel, but hopefully not terrible either. It's supposedly a well balanced knife too. I'm hoping I can turn this into something decent with some advice from you guys!
Edit: there's currently only one bevel on the knife, the image looks a little like there might be a second bevel but it's just a reflection