I would not worry about how thin it is,sure you will not be cutting butternut squash or Kabocha pumpkin with it.It is very flat,great for push cuts more blade on the board.Think about it almost all food is soft & thin blades reign supreme,glide through food & cut down prep time.
My first Carbon Gyuto was a Masamoto over 30 yrs. ago.It was so thin it makes a Konosuki look thick.Even when it was worn down I used it for slicing panco crusted nori Ahi or insideout sushi wt.Tobiko eggs on top precise cuts.
When I read about persons worring about thin blades steering issues,flex etc.Not my experience at all.I even read one guy got rid of his Sakai Ultra Thin.Sure for the average person a thin Gyuto is going to get damaged from misuse.I am sure most on this forum know way more about knife care than the average person.Thats why they sell thick stainless blades,big bolsters,built like a Tiger Tank,throw them in their dishwashers & wonder why after a while plenty chips & don't cut worth a *@%^.
I know that I sound a little set in my ways,and use my yrs. of experience in a Banq. kitchen.For that sorry if it gets a little tiring.:stinker: