IMHO, I would not mess with thinning until it's necessary, since, if you do a serious thinning job on a knife, you can't undo it.
I spent some time yesterday morning trimming and slicing some raw bamboo shoots, chopping and slicing carrots, onions and sweet potatoes. The Ginga only had minor wedging toward the root end of a sweet potato, but otherwise, handled the hard vegetables effortlessly. Some veg stuck to the blade, but otherwise, it generally had very good food release.
In my experience, the Hiromoto can get a sharper edge (I haven't tried to sharpen my Ginga to that level and I may not be able to even get it to that level because of my lack of skill). And, for those who do not like lasers, the Ginga will likely not be your cup of tea. But, there is no question in my mind that, as far as overall performance is concerned (except for edge retention because I haven't used the Ginga long enough), e.g. less resistance when cutting, lack of wedging, food release, balance and comfort, the Ginga is superior to a Hiromoto to me.