How brittle is a Japanese knife - chipping & breaking (knife durability)

I got many questions lately about Japanese knife durability and my advice not to do certain things with them (crush nuts, bones, frozen food, chocolate, cheese, hard bread crust, etc.). There is a lot of fear with breaking or chipping a Japanese knife. I hope that this video explains the why, how, and what to do or what not to do with your Japanese knife that is thin and hard on the Rockwell scale. Knives used in this video: Artisan knives: Makoto Kurosaki - Shirogami White #2: https://www.youtube.com/watch?v=HMNWV4J71aM Shibata Takayuki - Kotetsu Type III - Aogami Super: https://www.youtube.com/watch?v=vh-NPygQUwo&t Yu Kurosaki Shizuku Gyuto - SG2/R2: https://www.youtube.com/watch?v=TuYEvF9zd9M 🛒S H O P: Kai Shun Santoku Classic: NA:https://amzn.to/2S58VSV​ EU: https://amzn.to/2P9dsBv​ Kai Shun Official Amazon Store: NA: https://amzn.to/2uutTlc​ EU: https://amzn.to/3hNX8Cv The Official Amazon Global store page: Amazon NA: https://amzn.to/3ebwGCz​ Amazon EU: https://amzn.to/31hzr00​ Global Santoku Classic with hollows: https://amzn.to/2U0g4nq​ Besides the Ni series, the Ukon series: https://amzn.to/2IJWlTL Wusthof Ikon Classic NA: https://amzn.to/35sOSCm​ Wusthof Ikon Classic EU: https://amzn.to/377o2kP Zwilling Pro NA: https://amzn.to/2PskCC8​ Zwilling EU: https://amzn.to/371eqrK N O T E S: All knives shown in this video are for reference only. FULL DISCLOSURE If you purchase from these links, I get a small commission that goes towards supporting the channel. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support :) ★ F O L L O W ChefPanko 😊 👍🏼 S U B S C R I B E: http://bit.ly/chefpanko/ 🔪 G E A R: https://kit.co/ChefPanko/ 📸 I N S TA G R A M: https://instagram.com/chefpanko/ 🌎 W E B S I T E: https://www.chefpanko.com/ 📬 B U S I N E S S: https://www.chefpanko.com/contact/ 🍱 C O O K I N G: https://www.chefpanko.com/cooking-guide/ T I M E S T A M P S 00:00 - Video introduction 00:13 - Disclosures 00:34 - Rockwell Hardness 01:00 - Japanese knives 01:20 - Thinner knife 01:47 - Hardness & Cladding 02:07 - Brittleness 02:17 - Cladding 02:27 - Sharpened angle 02:50 - Durability 03:21 - Wrong usage/what not to do 03:27 - Excessive force, Frozen Food, Bones 03:48 - Scraping on the cutting board 04:04 - Twisting the blade 04:13 - Don't cut cheese 04:30 - Only suggestions 04:41 - Maintenance & care 04:54 - Single Bevel