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[cul4u01]

There are parts very sharp on the edge but the last 1.5 inches at the tip don't even come together on the grind. They come close but it's definetly a flat spot. I will run it through my work sharp and give it a secondary bevel across the whole blade so it's more robust. It's a primary bevel right into the edge, so I bet it's a great kitchen slicer for a big blade but I want more of a camp knife out of it.
Mine is stamped M.

Do not give it a secondary bevel, HI blades work best with full convex edge. Just a FYI

You can use the sharpie pen/mouse pad method to sharpen the blade, and retain the factory convex edge

 

[Scara]

The HI convex edge is quite durable and effective. It's also harder to do than a grind with a secondary bevel. The Kami wouldn't invest the extra effort for the convex grind if it weren't better.

 

[SingleGrind]

I can definitely recommend the full convex grind, it's well worth it. Also might want to look at the blade grinding attachment for the worksharp. Way more control and let's you convex grind easily. Gotta run it slow though. I say sharpen up the tip with a mousepad & sandpaper, or stones if you know how to convex on them. Try it out, and if you don't like it, do a very slight secondary bevel, like a microbevel, at a similar angle to the grind. In other words, I wouldn't start with a big 30 degree bevel and call it a day