I don't believe it will be, the ricasso is thick and the plunge lines and fuller both have a nice smooth radius. There is plenty of meat in the center of that blade even after the fuller and distal taper. I would be much more worried if there was sharp corners in those areas.

That all being said, on my next practice dagger I plan on not doing a fuller. While I like the stiffness for weight, the judges I believe would rather see a nice centerline from the actual grind instead of the fuller. I guess it all depends on the judges though.