It's an interesting project and I suspect this thread will be up for some time, as the more I think about it, the more I suspect it will be a back-and-forth, once I will start grinding and testing.
Two things that that highlight my reluctance making thick knives - long term maintenance (thinning) and food release. As some examples of heavier knives on the market demonstrated, the latter can be achieved, but as the knife gets used and sharpened, the former (maintenance) will have to go up. That's the nature of a convex geometry.
I will grind a test knife in the coming weeks, but the two reasons that made me hesitant to try this knife in the past, are still present. Will see.