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@Tenderloin
Japanese knives are I think Chisel Grind i.e only one side ground the other flat. The thinking is you get a more precise cut but it can be harder to use.
https://www.katom.com/learning-center/choose-right-grinds-kitchen-knives.html
For a paring knife I'd go with a compound but if you don't have a chisel grind knife, that might be fun to do.