Toyama deba is chippy
Got my toyama deba last week, really excited at the beginning but i got terrible chipping issues. I prepped 3 soles the other day and i saw some tiny tiony chips on the tip. I thought that I would fix them on the next sharpening session, but today i prepped 3 brill, only to fillet it and not break down through the bones, and i got more chips all over the edge.
Is it the knife or my technique? I was using a itinomonn mioroshi deba all this time and I only had 1 0.5mm chip near the heel and never had any issues.
What should I do?
Do their debas come opened?
Sharpened and micro bevel on it. Should hold more
I'll get it with me to new York / korin