The other santokus I've made all were primarily flat ground with a final convex bevel, for toughness and ease of sharpening.
To be honest, it takes a little adjustment in how you cut. I'm not sure how to explain it, but you'll notice it the first time you use it. If you're willing to learn, it takes just a minute to figure it out. Because the convex bevel is forcing the material away from the knife, you will hold it at a slight angle (just a couple of degrees) rather than straight down. It's nowhere near as hard-to-use as a chisel-ground kitchen knife, though - that can be a pain.
This one is full convex because it will be used mostly as a cleaver and for tough cutting jobs - bones, joints, etc., where a thin slicer might end up getting beat up.
I could make a video, but you wouldn't notice the difference. That would come after about 30-40 more videos showing that it held the edge longer, was easier to maintain, required fewer sharpenings, etc. - stuff that only shows up over time.
My point in exploring the full convex edge has never been to prove that it was the best, only to test it limits and see what it can and can't do. So far, so good.
A full convex grind was never really intended for fine slicing chores...
....tomatoes, cheese, etc.
