Here's one that's ground this way deliberately exaggerated my me on a very thick spined knife.
Here's the convex sideView attachment 126425
And here's the relief bevel side. You can see the difference
View attachment 126426
On some knives the relief side is even concave.
I talked about that here
That's one funky looking apple man, I've never seen one of those before. I've been eating these awesome pears from Korea lately, they have a really delicate flavor and sweetness. They kind of taste a little like caramel, with the slight essence of cantaloupe floating around, they're really tasty and have a nice texture. Anyway, how do you get convexity using a stone? I'm thinking a strop would be handy to add some convexity, but I haven't really tried it, I'm just working off of theory.
I like your Sujihiki, that's the next type of knife I plan on buying, though I'm not in a rush or anything.