Review on 🔪 Yoshihiro VG-10 16-Layer Hammered Damascus Stainless Steel Nakiri Vegetable Knife - 6.5-inch (165mm) by Klassic Duncan

I bought this knife in February 2017. It is now almost October 2019. Since then this is the only knife I use for vegetables, so I can say that I have a lot of experience with it. The appearance of the knife is beautiful. The ergonomics are very good. Comfortable and functional thanks to the plucked handle. It cuts well out of the box and even better when fully polished. Takes a terribly sharp edge. I essentially sharpen it with a 90/10 right edge. Holds the edge for quite a while, with one very big caveat. This caution knocks off two stars. The VG10 core is terribly brittle in the 1.5 inch area near the blade tip and in a small area near the heel. I've had consistent chipping at the front of the blade, 1-2.5 inches from the tip. The typical use of a cutting board with a trailing edge for vegetables has resulted in repeated massive edge breaks in this section. It starts small after a few uses and quickly becomes seriously damaged and I need to fix it. In addition, the same site also struggled with chipping during repairs to Shapton and Chosera waterstones. Just today I spent a lot of time meticulously hand sanding the edge past the damage. I made sure to keep the gentle curve of the front and the original overall shape of the blade. Readjust the chamfer on the Shapton 400. Sand thoroughly with the Shapton 1000. Up to this point everything looked fine through the jeweler's loop and pushed through the printer paper. Polished to Chosera 3000. Close scrutiny when I was ready to start Shapton 8000. There is another very small chip in the same tip of the blade. There's also a chip on the heel that's so small it's hard to see but can be detected with a fingernail. I suspect something went wrong with the heat treatment of this blade. I'm great at sharpening knives. Even very close to 3000 (I didn't go further) he will cut through the newspaper. None of my other knives have this or even remotely similar problem. I've sharpened a few Spyderco knives and they use VG10 heavily. And I have no problems with blade chips when sharpening. I'm disappointed in this thing so I have two options. Keep grinding it until it's useless, or toss it in your drawer and buy something else.