So what area needed to be ground more? The part very close to the edge or the whole shinogi?
I'm having a similar wedge'ing problem with a santoku and I'm in the process of thinning it down.
It's really funny when two very similarly shaped knives but with different profiles cut so differently. In my case a very cheap and thick Tanaka wedges very little compared to my thin Anryu. I'll need to measure them very closely with a digital caliper to see what's going on.