I have a 240mm Masamoto KS gyuto and would like to have it thinned it behind the edge. I sharpen with an edge pro (gasp!) which is no good for thinning, so I'm going to have it done at a local shop. (Before anyone suggests it, I'm not going to start freehand sharpening, just don't have the time or the inclination). I recently moved to Toronto, and Tosho Knife Arts has a reputable guy trained in Japanese sharpening.
Just wondering if anyone has any suggestions in how to ask that this be done. I usually sharpen to about 15 degrees. I would love to get some convexity added to the knife, but not sure if that's realistic to ask or if the KS is too thin for that to be feasible.
Would appreciate advice from any KS owners who have good experiences thinning behind the edge. Thanks in advance.