Question for kitchen knife buffs

It does look a shade broad I would thin it incrementally I think it could do with thinning where the finish changes extending the Shenogi line up a bit . It may be that the Shenogi could almost be doubled in height ideally this Shenogi should be a convex blend down to the micro bevel but it is not bad there as you say but the Shenogi needs the work .
But I would do it gradually over numerous sharpenings safer that way and Shenogi work is hard work and slow and not really suited to the WE since the knife’s Shenogi should or is already convex and also curves towards the kissaki there are way too many curves to emulate with the WE I think it would spoil the performance of the knife if you did it on the WE the micro bevel will be fine on the WE but the rest needs to be done on Japanese bench stones .
It is beautiful work to do when on the shenogi and the more finish you put on it the better the knife will slip through fish or meat.
If it were mine I would refine the shenogi right up to 16k on my Shaptons but I stress do a little at a time easy to take more off but impossible to put back.

the rest needs to be done on Japanese bench stones .

Could this be done with various grits of sandpaper? Kinda like the way I use sandpaper over a mousepad to put convex edges on my Busses?

Ken