Having used a Shig 180 nakiri for some time, I couldn't resist buying a kato/Fujiwara 180 from Japanese Natural Stones to try side by side with it. I was pretty pleased with the Kato until today when I set up my stones on the patio to give it a touch up. About 2-inches back from the point a large chunk of edge, maybe an 1/8-inch long was missing. I haven't used this knife for anything besides vegetables and boneless cuts of meat so I'm at a loss as to why this happened. Honed too thin on my part for the toughness of the steel? It seems like all knives "bang" lightly into metal objects and china around the kitchen occasionally so that also might be the problem but normally that only results in a very small ding that is easily sharpened out. This is going to take me a while on a coarse stone. I guess the edge should be a bit stronger when I finish as it is going to be backed off a fair amount on the blade. My Shig has picked up a ding once in a while but noting like this chip.
I went through a similar situation a few years ago with a Carter knife and was told it was the nature of the heat treat to be a little fragile at the edge at first. Murray said to just sharpen the dings out and work my way back into thicker steel. Seems to have worked but I wonder how that would go over with someone less fanatical about sharpening stones and doing their own honing than I am.