If you make many kitchen knives for sale, you'll hear folks grumble about food release with FFG. It cuts well and can be made laser thin, but food will stay on the blade. The next step in chef knives is modifying your geometry, while keeping it suitably thin, to promote food release. This can be a mild convexity near the edge, or other ways such as S grind bevels or centerline grinds. I personally don't much mind how FFG performs, after all it's what a person generally finds on knives when learning to cook. Just thought I'd throw that out there.
FFG is not too hard though. The key is to rough it in with sharp belts. That makes it WAY easier. So does using a push stick with a notch to hold the blade. I make a push stick for chef knives wide enough to support most or all of the width of the bevel, i.e. two inches tall.
No ricasso is, I believe, a preferable way to go- especially since a properly thin blade will have very little steel in it at the point of the plunge, to afford a defined line without significant effort. And then, the only reason to go to the trouble is if one likes a plunge cut visually, which I often find to be a holdover from non-kitchen fixed blades, when a maker first transitions to food knives. I find blending the area at what would be the plunge to be almost an afterthought on many blades, since the difference in thickness is pretty minimal there anyway.
My suggestion would be, to FFG down to an edge of .040" or so, and then heat treat... then, given a 2" wide chef, lightly convex the lower 5/8" or so of the bevel near the edge, down to .005" before sharpening. This should cut very well but promote food release by causing slices to flex just a bit when riding up the bevel from being cut.