I run a sharpening business and while I can't explain why, I see an inordinate portion of J knives with chips and host of issues that few Germans have.
That's because Japanese knives are harder and thinner, resulting in more chipping issues by users more familiar with lower HRC German knives knives. It's really not much of a mystery.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.