Jeff, the bevel grind is about performance not looks. The convex part gives strength and that flat part allows greater flexibility in sharpening. Concering it effecting performance curing chopping, that is interesting. I have noticed this with chisel ground knives, but they have rather much more severe differences in profile from right/left. I have not noticed this problem with the Basic #7 and BM.
Being specific here are some measurements. On my BM, the convex part of the bevel extends back 3.7 mm and the blade is 1.5 mm thick at that point. The flat part extends back slightly less, 2.9 mm, and the blade is 1.3 mm there. The Basic has a larger difference in the edge profiles. The convex part is 2.0 x 1.1mm, and the flat part 0.8 x 0.6 mm. Anyway, if the grind is really being a problem then just sharpen it. I would be curious to know the dimensions though.
As for the difference in primary grind, that seems to be a bit sloppy. As with most things, drop the dealer or Busse a note about this. Unless they are aware of problems they can't be fixed.
Nakano, that is an excellent point. Considering the discussion of MD's tangs recently it would be interesting to know the profile of the tang in the Basic's.
-Cliff