Not sure about that . I've spent some time looking at this , because I love mine and I'm wondering if something else is going on .
The blade is hollow ground . The cutting edge and the hub are aligned and the center of the blade shouldn't really come into play when slicing . Should have a slight gap as you go across the blade . So make sure you're not pushing into the blade as you cut .
One thing that comes to mind . The hub on the blade that locks it to the drive ( white plastic piece ) pushes out of the blade . It's a pretty tight " snap " fit . So make sure it's pushed in and seated all the way . Takes a bit of effort .
It goes in from the back . I put it on a towel on the counter , then set the blade on it and push with both hands . That way you're not holding it by the edge and pushing .
The flipping and firming up the meat will help , so try that and check the hub .
Mine takes a nice slice . I do flip softer meats .
Umai pork cushion
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Dried beef
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Eye round sliced warm . You can some tagging . This wasn't flipped and a more tender slice .
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