Huw, I getcha. I've just heard some people say "thinning a Kato", and I was a bit confused by what people mean when they write this. Katos are still very highly regarded as a "cult following" type of knife, which makes me assume they must be great cutters off the hop. My only experience with one is a 180 petty, and it's very nice.
So, back to the grind; It sounds like a long, pronounced secondary bevel is well liked when it leads up to nice convexing on a heavy blade(?)