Getcher self a magnifying glass and look at the edge! Does the grind go all of the way from the spine to the very edge or 99.9999% and then have a teeny micro-bevel? If it's all the way to the edge, lay the blade flat on a strop or a phone with fine-grit wet-dry sandpaper and draw the knife over the strop or paper so the spine moves and the edge trails behind. If there's a tiny, microscopic edge at the bottom of the grind, raise the spine of the blade to about half its height (if it's 1/4" thick, lift it 1/8" off the strop or paper) and do the same.

Go slow; come to a complete stop; and lift the knife so the edge leaves the strop or paper first before repeating. There are no set amounts of how much time it should take.

A sharp blade only matters if it's being used to cut. Otherwise, it's just an expensive and potentially lethal knick-knack (instead of a priced-too-good slicing monster). you've got a pm.