I asked for a traditional scandinavian single bevel grind but with the handle and blade shape of a traditional Grohmann #1 knife. I provided them with more than enough information, pictures, and references to create an accurate representation.

The stock is 1/8" thick which is thicker than many scandi knives so a properly angled grind should have been possible.

Now that I think about it more, I think what they did was take an off the shelf 'sabre grind' #1 knife and ground down the primary bevel until it was the only bevel. On nearly any knife this would leave an edge which was too thin...if it weren't, there would be no such thing as a compound bevel grind IMO.

It's also possible that the grind is not too thin...just too thin for the characteristics of the steel they use...I'm not in a position to say definitively on that one however.