Please treat your knives with love. Do not use your Japanese knives to chop frozen food, lobster shells, bones etc (unless they are clearly for bones i.e. a meat cleaver!). Do not use your knives in a twisting / prying motion – this kind of stress on the fine edge will almost definitely result in a chipped blade. Metal will not simply fall out of a blade so if you do come across a chipped blade this is a sign of poor care.