You called earlier and spoke to Sue, correct? She says hello.
The steel on the 2 knives is the same and they're both heat treated in a very similar way. When the edge fails (either chipping or rolling) it's an indication that your edge is too thin for whatever it encountered when chopping. So, widening the edge just a tad usually solves the problem. Or if you want to keep the edge the same you can adjust your cutting style and/or the surface you cut on. All of these will have an effect on the edge.
My laser is thin on the edge which is why it has great performance out of the box. Aogami super is pretty hard so you just want to be aware of this when you use the knife. If it does chip you simply can sharpen it a little less acute and it should be good to go.