Sean,
The blades you show as examples are gyuto, and it would make sense for them to have really tall hamon. They are quite thin when compared to many other Japanese knives (like the deba in question), and do not often take well to accidental contact with bones, hard impact and dropping. It's important for a thin knife that it can be repaired without damaging functionality, so having a deeper hamon on a more fragile blade makes sense.
As for more specialized knives like deba, yanagiba, etc. you'll find that hamon depth varies. I'm not talking about kasumi (laminated) blades, but actual honyaki pieces that display hamon. My Masamoto has a hamon of only half the width of the ji, only touching the shinogi at the kaeri. It has a very long hardened point, but the hamon for the length of the ha is not unusually deep.
While this blade in question could certainly be kasumi deba, I feel it is not. Either way, hamon depth shouldn't be the deciding factor.
Also, if someone is polishing a deba back very so far as to need a hamon that rises to the mei, they're doing something terribly wrong.