Knife tips often break when they hit hard floors. This isn't unusual to S30V or any other decent steel. I'm sure you can read a ton of stories about chipping any number of steels cutting through stuff and hitting staples.
AUS8's lack of dimensional stability on the edge probably saved your M16 (I have one too). AUS8 seems to roll and not chip. That might be what's happening. I have a quarter cm roll on my M16 right now that I haven't gotten around to fixing. None of my other knives have ever had a roll, but, no big deal.
There are plenty of reports about S30V chipping, and I know not why. But I can tell you this much--I have owned four and currently own three S30V knives and I've never had a problem. One of those S30Vs was the Native, by the way, which became a gift to my brother.
In any case, I've got a dodo, a para and a blue bump. The latter of these is pretty new to me, so it's not really a far addition, and furthermore, unlike my spydercos, didn't come very sharp at all. For those reading this, don't think I don't really love my Bump, but it's not perfect, that's all.
The dodo especially has seen some rough cutting and has come through with flying colors--I've used it for quite a few zip ties in a row and the way the blade is shaped, 95% of the cutting seems to be done right before the tip, so I expected a lot of wear, but while it's not as sharp (and looks to be a hideous pain to sharpen) it still cuts well and is chipless.
The only steel I've had trouble with chipping is AUS6, in my one example of AUS6 that I actually use, that is. I haven't ever gotten around to that camping trip where I can finally use that new STIFF KISS, so I can't really compare too much. But even my little inexpensive urban shark took care of a ton of cutting--at least six months--before developing a chip.
Lastly, as weird as it sounds, it appears that in most cases, a lot of sharpening actually removes the chip prone behavior of those relative few S30V knives that experience chipping. Some folks that know way more than I do about this seem to suspect that the edge is getting too hot being sharpened...maybe this bothers the heat treat? I'm not a knife maker, so I really don't know how or why--but suffice to say, it appears that taking a bit of steel off the edge seems to fix it.