I was estatic when I received my first "real" chef's knife for my birthday this past October. I have always balked at home kitchens with terrible knives, and remember seeing my father test the razor sharp edges of his knives since I was a little girl. So you can imagine my absolute horror and sadness when I picked up my Shun, 8.5" Fuji Chef's knife after cutting a squash (as I've done many times before this autumn season) and found two hole-punched style missing pieces! They're nearly identical in size, about 3 inches apart, and 1/4 inch in diameter! Huge! I've cared for this knife like a baby since I've received it! I immediately wash and dry it. It has it's own magnetic strip in my kitchen which I'm always careful to place against it back end first so as not to tap the blade. I've never used it on bone. I have a nice, OXO large plastic chopping board. I don't know what to do I've done some basic research and have found that there can be bad batches, improperly tempered steel, etc... but all I know is that I'm out a really sharp knife and I hate squash now. For reference, this is the exact knife purchased. It was from W&S. http://www.williams-sonoma.com/prod...oma&srccode=cii_17588969&cpncode=35-5118816-2 I absolutely loved the weight and feel of this knife. It fit in my hand perfectly. I'm just so disapointed with these results and am considering going another Japanese knife route. Should I go to W&S and try to return it or refund it? I'm almost certain I should go with a new brand. Thank you very much for any help or insight into this.