WTF were you doing? That's the thing that makes no sense. Whenever I have to do something even remotely rough, like butchering or cutting big chunks of cheese, I use my shitty Messermeister Chef's knife I got in my school kit. The Shun gets reserved for nicer things that really utilize the quality of the blade, like chopping herbs, vegetables, and other very soft, very easy things. I looked at my knife today before I sharpened it, and the tip had split into two pieces along the spine, as if the line it was forged against had weakened or something. Really disappointing.