Hi all, I'm working in a small "bistrot" style restaurant. We do a lot of veg prep as well as some beef, chicken and pork prep. One of the things we do is cut sausages into small bite size pieces. Well, I used my fairly new gyuto for the first time on them (masakage yuki) and it now feels significantly duller than before. It still cuts very well, mind you, but it won't push cut through the skin of a tomato for example. Is this normal? Are my knife skills off? I can cut through veggies no problem without any significant edge loss, but the moment I touch a sausage, it's over. Would love to get your thoughts. PS: Knife has a 10,000 grit polished edge on it.