I have an Aritsugu Type A gyuto that has a very noticeable thickening of the blade just behind the edge. Visually from the choil it doesn't look that bad, to my untrained eye anyway. But when you run your fingers from the edge up a few mm towards the spine it's really noticeable. I feels like a little ramp. This knife is almost brand new, I've used it a couple of times, and came presharpened. I really want to love this knife, but even though it's very sharp, when I dice onions or potatoes it wedges enough that it's annoying to use.
Besides my XXC, which I think is too coarse, I also have an Omura 150, Beston 500, Bester 1.2k and an assortment of 3k to 10k polishing stones. I believe in using the least destructive method possible and backing up if needed until I start getting results but I also don't want to waste a bunch of time.
So how coarse of a stone should I start with? How much of the thinning should be done with the coarsest before moving on to the finer stones? Are there any "gotchas" that I need to be aware of, I'm a firm believer in the "You don't know what don't you know" quote.
Thanks in advance for your help.