KATSU JK03, Chef Knife, Handcrafted Octagonal Handle & Damascus Blade

I was persuaded to buy the KATSU Chef knife by its beautiful appearance, functionality, construction and safety features. Above all, I wanted a knife made of damascus steel. Choosing a knife that was made of AUS 10 steel (which KATSU does not inform about, which is a pity), hardened to 59-60 degrees HRC was the optimal choice for me. At the same time, the use of such rarely used wood as ebony and buffalo bone convinced me of the uniqueness of this product.
I won't write about its functional qualities, as everyone should judge that for themselves. Me, I think that working with this knife is poetry.

The knife itself is beautiful, the handle's great, the wooden sheath is fantastic. Thin geometry and the pattern is subtle but nice.
The edge on the other hand... it was not as sharp as expected/advertised, the convex grind is nice, but it ended in an edge that was way too obtuse for my taste, had to set a new bevel on it to cut as expected, the knife felt really hard on the stone i'd say maybe even 61HRC(I might've just got lucky with it)
The edges on the spine are nicely knocked down, no sharp edges there, the choil area is crowned and it's insanely comfortable in a pinch grip.
The damascus pattern is nice, but looks like a multi etch, so it'd be hard to reproduce nicely after thinning. Might coffee etch to make the pattern more visible.