I've had different experience than you with Shun. Not to diminish any one else's experience (just sharing my 50 years of cooking experience including about 5 in a professional kitchen) but let me just say that I've used Shun for years without the chipping some report. i know I'm not alone. You might want to also consider how you use knives as part of your needs assessment. I've used them extensively in home kitchen but haven't in professional kitchen as I've been out of them for a while. But I know several pros who do. Different strokes for different folks, eh? When they dull they really dull and need sharpening. I sharpen them myself rather effectively and sent one out once after I dropped it. I was not dissatisfied with the result... Actually more happy that it was repairable at all. But your not happy with them and that's all that really counts. Good luck finding the knives of your dreams!