Marko, excuse my ignorance, and not trying to hijack the discussion, but where and how do you measure edge thickness? With a micrometer I can only measure thickness at some distance from the very edge.
You measure the thickness of the edge right at the edge. Digital calipers and a magnifying visor are tools needed to get an idea how thin the edge is.
I typically make following measurements at the blade to assess geometry.
1. At the edge - edge thickness
2. 10mm up the edge - from heel to tip
3. 27mm up the edge on taller knives (end of jaws on my calipers) - from heel to about 2/3 of the blade forward
4. Spine measurement at the handle, over the heel, 50mm from the tip, 10mm from the tip
5. Straight edge against the side of the knife to gauge geometry (grind)
For my own knives, I have target numbers depending on type I grind.
For me a workhorse knife should have some weight. What that weight is, would vary from maker to a maker. A 255mm workhorse that I would make would be about 3.15-3.25mm over the heel, 2.25mm half way, 1.75mm 50mm from the spine, and weigh about 225-240g with the the handle.
A thinner version would be .25 thinner up to 50mm from the tip.