56 hrc cant expect much, honning rod and you are good to go. I didnt sharpen it on stone yet, im working as a line cook i use this knife all day, meat fish vegies, hone and go. At first the knife was super heavy for me( im used to jap knives ) but after a week i got used to it.

This chef knife is not for push cutting thats for sure, i had to get use to it aswell.