That's actually a very common observation of VG-10 knives in general. In pro kitchens it's considered a given that a VG-10 knife like a Shun or Hattori will chip a bit until you sharpen it a couple times.
It's funny actually. I noticed this with all my field knives from fallkniven but not the kitchen knife. I purchased a fallkniven K1( lam VG10) and it hasn't shown a single chip in months of use. Real thin blade as well.
OTOH I dont baton with my K1 either.
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