'labor of love', tk59: Thanks for your input. I like my knife, but the tip (and, actually, the 2nd half of the knife as a whole) doesn't get as sharp as I'd like. For instance, I definitly can't cut onions using only the very tip. The heel, though, is very sharp. If I could get the 2nd half of this knife as sharp as the heel, I'd be happy.
I might try to thin the knife 10mm above the edge, to see if it gets better. And if it doesn't, I'll send it to a real specialist to have it fixed.