I don't see you fixing this. You have to send it to a master and put a new edge on it but it would be a thicker edge from top to bottom. You can't make the rest of the knife thinner so you will basically have a utility knife. The cost might be more than a new knife too.
I wish I had a nickle for every Shun I've seen chipped out in that exact same way. Their warranty service is generally pretty good so it doesn't hurt to check. Otherwise all you can do is grind it out, we can't really add steel back. The main issue there is that the chip goes up into the cladding/suminigashi part so there will be a bit more drag when you cut with it. It will also need to be thinned out behind the edge a bit.