i recently got my own passaround knife back and it was thick as hell too, been sharpened plenty of times but nobody bothered to thin along the way. that's kind of expected though wouldn't you say? i mean, you're going to want to test out the steel and thinning can be intimidating to most i'd imagine especially on a knife that costs a lot.
If your referring to the tanaka, I did notice this, however I wasn't sure of that was acceptable and wouldn't do that to someone's knife. I normally barely touch knives in pass around to preserve the steel and keep existing bevels.