Thanks to Mucho and Matus for the explanations. I am mucho-matified (very satisfied).
This 'zero-bevel' approach is pretty much what I ended up doing with my 210mm Itinommon gyuto; my first J-knife and therefore the one that got all the practice sharpening.
Having said that, I don't do a 100 per cent 'zero-bevel' (shouldn't it be called primary-only bevel [or secondary-only, depending on your position on naming bevels]?) but allow my hands to 'wobble' a little when sharpening close to the edge so that there is a very small amount of convexing going on (for strength).
I ended up doing it this way because I felt that the micro-bevels I was putting on didn't do much for cutting performance, but a true 'zero-bevel' wasn't so good for edge-retention.
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I added a 240mm blue#2 Tanaka gyuto to the stable a few months ago and note that that knife has rather pronounced convexing as it gets close to the edge. It cuts very well, so I am planning to be careful about not flattining this one too much.
However, I'd appreciate any advice based on members' experiences sharpening these (or similar) knifes.