Misono Swedish Carbon Steel Honesuki

I really like the knife and ALMOST everythingg about it. It is heavy enough to have proper control of the knife but the only problem i have with this knife is that, when i received it, the knife isnt sharp at all. Edge is there but it wouldnt cut a chicken breast at all. With that being said, the knife is very nice except for that one thing.

I bought one in Japan and used a combination of 1000, 4000, and 8000 grid water stones to put a razor edge on it but the edge will not even last one chicken. I debone whole chickens several times a week to make food for my cats or sometimes Galantine for their humans. The blade geometry is more effective than a flexible boning knife in maximizing the amount of meat but this Honesuki cannot hold an edge. I don’t even hit the cutting board or any bones but after one chicken it becomes quite dull. I have to hone the edge after each chicken. I have a lot of Japanese knives and have yet to see one with steel that is this soft. Did they forget to harden it?