That is too bad Hacksaw. A very thin scandi can sometimes be to thin. I have rolled edges on knive I took to a zero grind but nothing at all like yours.

You may want to see about exchanging for a flat ground that one I think they do have worked out.

A scandi grind is preferable for wood working not food prep skinning etc so their reasoning is not quite on the mark. I hope they make it right for you.

Good luck....it sure looked good.