I have been grinding knives with thinner tips for a while. Typically on the last 50mm (~2"), tip tapers from about 1.75mm to under .2mm. Tips on many J. knives are ground a little thicker, the taper is on the last 10mm or so, from 1.35mm to under .2mm (Shigefusa).
Which of the two are preferred? Thinner tips flex, but for lateral cuts tend to be better. Thicker tips give the tip ares sturdier feel (if you need to apply pressure while cutting with a tip).
I personally prefer thinner tips, but maybe it's because I have been used to them.
PS: I ground a knife with tip similar to how J. makers grind. Skill-wise it's not easier or harder.