Since a double-beveled Gyuto knife is such an investment, you want to make sure you sharpen it correctly. Japanese chef knives have fine-grained steel with asymmetric edges.  Sharpen the Gyuto knife only enough to expose a fresh edge. You do this by honing the blade on a grit stone or honing rod. If this is the first time you're sharpening your Gyuto, most likely you need a 1000 grit wet stone. This grit gives a polished edge.  Start sharpening your knife at a 10 to 30-degree angle. Make sure you don't angle down too far on the wet stone, or you'll scratch the flat of the blade. Take your time, using long, consistent strokes. This grit gives a polished edge.