Well, a few days later he showed me a picture of a really wicked chip taken out near the heel. Seems he was cutting some meat and solidly contacted a bone. He couldn't believe that a knife could chip like that; he figured a Shun was very hard, hard enough it couldn't be chipped! Furthermore, he was dubious when the manager of the store where I bought it explained that due to the hardness it was more liable to chip. He figured she was blowing smoke up his skirt, but I gently explained that she was telling him the truth. I went on to explain that if a knife with a very thin, hard edge is used as you'd use a German chips were inevitable. I even told him that cutting extremely crusty batard could result in microchipping. He was very dubious of that, don't think he believed me...but of course anyone who's tried it knows better.
Now he's convinced that his Wusthofs are better knives. I'd have to concede that for him, they are. As nice as a Porsche 911 is it's not going to be ideal for deer hunting on logging roads or carrying loads of firewood.:rolleyes: Anyone who won't use a Japanese knife as it should be used is probably much better off with a German.