I found some knives that I love the look and feel of (Ryusens), and they're on a tremendous Cyber Monday sale. The only thing that concerns me is that they're SG2. Some of the things that I've read act like the steel is so fragile that you should only ever use it to cut butter, and only then if it's warm. Trying to decide if all the warnings are like the ones on the lawn mower--you know, "Don't hold this in the air and use as hedge trimmer", or if SG2 is just that prone to chipping. My head says just stick to carbon steel, but the Ryusens are just so darn comfortable--and pretty, too. Will it really wreck them if they're used to smash garlic?