So, if a cryo'ed blade is tougher (not chipping) than a not-cryoed in a similar steel, then you have two probable explanation (either or both) - one blade is quenched from (and soaked at) a lower temperature resulting in smaller grain size, slightly lower hardness and more toughness. Second, it has been adequately tempered, reducing the as quenched hardness by 2-3 points.
I am confused because Larrin said the opposite of this from my understanding. Also, I don't know anything about cryo'ed vs. not cryo'ed.
I never understood an argument that bad sharpening results in micro-chipping, no offense, but it doesn't make sense to me. Can you explain what that means? A stable edge will not microchip in any thickness. Have you heard of knives from reputable American makers microchip? I haven't.
From my experience with knives I have owned or used that some people get a bit crazy when thinning occasionally. Yes, I am saying at a difference thickness a knife can chip easily. If you were cutting a case of lets say leeks (nice and sandy) none of my gyutos would really chip (unless you hit a small rock or something like that) from doing this but I have owned or used a few knifes that were thinned way to much to where the edge would flex and yes, they would chip.
Bringing up american makers: I have owned: Kramer, Burke, Devin, Rader, Carter, Mario, Martel, Harner, Del, Pierre (close enough to us), Davis. I was also able to use a HHH, Don's, and one of your knives (have not owned one yet although I was 12th on your list)
I have had micro chipping issues with 2. One has a pretty factory edge on it and the other had a super thinned out profile. I ended up having to put a mirco bevel on them and then they did not have chipping issues. I hope that explains what I mean by sharpening issues.
If an edge wont chip at any thickness, do you think when you take a stab at single bevel knives they will not chip under any use? I can cut whatever I want and not worry about chipping? I have knives that I break down exports with to cut into ribeyes. I wouldn't dare doing that with a yanagiba because the edge is so thin and when i hit small pieces of bone and have to twist to get through the knife would chip because of how thin it is at the edge, no?
I feel you think all knives should hold up without any chipping no matter what the use is. The issue is many knives have very different grinds and do need to be sharpened and used in different manners. I find the idea of throwing a knife in an over to "fix" the heat treatment is silly.
I am glad you really like the knives you are making and you (and your customers) are very happy with the knives you are making. Hopefully at some point I will be able to own one and use it myself.