I have the Ryusen/Blazen SG2 270 gyuto f/ EE and have no problems w/ chipping what so ever. I've had problems w/ almost all of my other knives chipping to some degree, but not the Blazen.
For T-Day prep I got a 17lb heritage bird and took all of the meat of the skeleton using a 150 petty and used the carcass to make stock. I was using the Blazen to cut some veg for the pot and realized I needed to break the carcass down further, so I proceeded to cut the spine in half w/ the Blazen. No, I didn't hack at it as would be w/ a meat cleaver - I pressed hard and fast on the spine w/ my left hand. I knida did it to test the steel to see what would happen. There was a slight roll to a small spot, but no chipping. I steeled it on a MAC ceramic rod a couple of times and smoothed out the edge, but I need to take it to the stones for a proper sharpening. The rolled spot will still shave hair.
The SG2 is a bit harder to sharpen than other steels I have and it responds the least well to stropping and steeling. It will get really sharp, but I found just what has been said many times before - it looses it's initial sharpness rather quickly but holds that 80% sharpness for a long time. I love the knife, but don't use it too often - the GF uses it to make her salads and she doesn't chop anything, she mainly slices on the board. It is a gorgeous knife and I really like the solid feeling of it - it's no laser but it's a nice compromise between slim and soild.
I really, really like this line of knives and have considered getting a few others to round out my kit. My 270 even has a great convex grind, but I 2still have sticking issues. The F&F, SG2 steel that holds an edge, SS cladding that doesn't need to be babied, great handles, and size/length/shape options make it a contender for me. I think they're prolly the best line of mass-produced Japanese knives. Saying all that, I don't think they can compare to a true custom.