Firstly let me point out that particularly with priced folders it is probable best to use the Wicked Edge which I have.
I set up a business with my wife on my return to the UK sharpening knives for chefs I use Japanese whetstone & all sharpening ,thinning & repairs are done by hand using traditional Japanese whetstone sharpening methods.
This Kasumi was one of many knives that had been ruined by a knife grinder to the extent that he had put a bevel on both sides and had made the blade too thick so I had to thin the knife down from the shinogi with a slight convex angle and I had to go beyond getting to the edge since I had to remove the bevel from the ura only then could I put a micro bevel on the shinogi side and then polish the ura then I polished the flats using small broken bits of a 5K stone . The knife will be better than new since many cheaper Yang’s from Mac , Shun , Global etc are too thick to begin with.
Needless to say the first 2 pics are before my treatment
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