If you do thin it, a Shapton Pro 320 does a nice job, and replicates the OOTB finish pretty well, if you're careful.
So it is just as difficult as thinning a normal high hardness monosteel gyuto? You should not have too much of a problem if you do decide to thin it.
Is it just me but I think it looks pretty good and thin.
monosteel knives from japan tend to be easier to sharpen by a fair bit than most honyaki knives... there are always some exceptions though
For me very light thinning behind the edge is an important part of learning the grind of a new knife. I would use a sharpie and a fairly high grit stone just to see what angle you would have to use to achieve a performance altering thinning angle. On this knife I would guess you would decide not to go to the coarse stones but that shouldn't stop you from testing the waters. At a minimum it would show what lies ahead in terms of maintaining the knife.
That choil shot looks hot BTW.