thank you for your advice, Benuser.
I tried thinning process more and it seems working haha it's not fully sharpened and still, burr has remained but it's getting better now
one thing i wonder is that kasumi forged knife can be affected by reshaping like inner hard steel can be revealed or soft...
So, here’s the status
As you can see, the straight shape is changed to gyuto, and the the tip is more thinner than the heel
it was sharpened by using 230 grit -> suehiro 1000/3000 combi stone-> 6000 polishing stone from JCK
great to find this forum that might help me to fix this miserable mistake
I bought a shinko seilan aogami super k-tip gyuto by shiro kamo and It's the first japanese carbon steel knife. i posted the image
Kasumi method, iron-clad and the blade was straight like usaba when I got it.