Why are burrs so malleable?

[Bud]

Here's a picture of the knife I was talking about. Looked it up this morning and its about a $60 dollar knife which makes it about the most expensive knife that I own. The blade is really not any thinner than a regular knife. The listing I found for it says that it's a sushi knife. It will never get used for sushi at my house. I said it was HRC62 and the ad said 60-62. Let me ask a question. When you talk about behind the edge, are you talking about the thickness where the unground part of the blade meets where the bevel begins?