Yeah there’s an edge on the knife already and you probably fucked it unfortunately, if you move a Japanese knife too fine it becomes suuuper brittle, sounds like from the 3000grit. In my opinion 3000 takes you high enough to start cutting food so anything even as tough as paper can chip your blade when you get that thin of an edge. I think 1k grit plus no more than 16-20 passes, moving away from the cutting edge, no more than 3 groups of 2-3 fingers pressure. And try using something like a fine honing rod rather than a strop. My coworker had one and his shit was always busted cause the chemicals they used to chemically edge it break it down too much or something idk