Got this as a gift second handed and would like to sharpen it and make it usable again. The serrated top part started to just break off, so I am cautious about potential metal parts in my food. Any tips welcome, thanks.
In the last few years, there have been a huge number of “Japanese” knives produced in china with questionable quality, which is why I suggested checking the steel. You’re spot on with everything, just wanted to offer context.