Making the same salad with an HD2 Konosuke with a lower angle on it leaves me with an edge that is only slightly less sharp than I started.
This isn't the first time this has happened to it either. I've become accustomed to having a slightly chippy edge on that Shun regardless of what I do to it. It does, however, make it a fantastic tomato cutting knife. It's not like it's a big issue (e.g. 1 mm or greater sized chips) or that the edge becomes serrated--there just are a good number of small nicks in the edge. It happens regardless of the type of edge I put on it (toothy or polished) or even if I use diamond abrasives all the way to 3 microns or I use waterstones. That is what is going to happen to it. It still cuts well and performs just fine. Like I said, it's not a bad knife by any means.