Kanso Asian Multi-Prep 5"

Thank you for your feedback, Anton - we’re glad to hear that you’re enjoying your knife! While it’s true that fine Japanese knives are harder, thinner, and sharper than comparable European-style knives, the AUS10A steel used in this knife is notoriously tough and unlikely to chip or break with proper use. That said, there are a few things you can do to keep your blade safe from chips. Use a softer cutting surface (we recommend our Hinoki cutting boards: https://shun.kaiusa.com/hinoki), and avoid hard surfaces such as ceramic, marble, acrylic, or glass. Cut in a smooth slicing motion, not a forceful, up-and-down “chopping” manner. Also, wash and dry your knife immediately after use to avoid any micro corrosions. If you'd like to learn more tips about Shun knife care, please visit our FAQ: https://shun.kaiusa.com/faq.