Originally Posted By: Stephen
Denis,

You may find the initial factory edge chips out a little ( very fine) but after sharpening a few times it reduces. Not sure why that is but a lot of others have noticed the same thing.


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.
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