I think it’s just a little thinner BTE and at the tip than a ryo-deba, but similar thickness along the spine and midsection. I would like to try and break down some fish with it, just to see how the steel holds up.
They are fully convex, but convex ground knives have low spots too. I’ve had 3 Watanabes and a Toyama, all with very consistent, nice grinds and all with low spots, some worse than others. My Shihan had a small one that came out really quickly. Pretty much every knife I’ve owned and thinned has had a low spot (or multiple). They don’t bother me unless they affect performance or maybe if they’re super big for some reason. I thinks it’s very rare for a knife not to have low spots unless you’re paying a lot for something that’s known to not have low spots or it’s hand finished on stones like Mazaki, Manaka, Jiro and a bunch of western/custom makers.
I’m like the 3rd owner of my Kaeru Wakui WH and it was starting to get a little thick BTE so I thinned it. The scratch pattern went about halfway up the face of the knife, higher near the tip, and I didn’t find a single low spot. I don’t think it’s a huge deal, just found it impressive.
