Thanks for all the response.
Now. My best bet is just simply users technique is not existant. But its quite weird spot for chips.
I will sharpen the blade and check next time vs tuna.
If it happens again, then I have a problem.
Altough its new knife, not every buyer is knife sharpener and not every can microbevel own knives. It shouldnt happen OOTB.
Back is honed. The line is perfect and thin, but its there.
I chopped some heavy bones with my yoshihiro and didnt have that problem once.