The knife came with very "high" angles on both sides, and as well the bevel width is very tiny. I've been sharpening it maintaining the factory bevels and wonder if most people set a new bevel at a lower angle, or just leave it alone?
my good camera away atm but what are you asking for?? do you want to see the bevel size or something that can be shown with the camera on my phone?? if not ill have my camera back in like a week and can snap off a few good ones for you.
another reason i dont like too high angles (smaller bevels) is i use a blue aoto 2k and its very soft. sometimes it feels like its going to dig in the stone if there is too high of an angle. i always sharpen at a maximum of 20 degrees on any knife whether its german or japanese.
too thick behind the edge
That Masamoto KS looks like it's the result of a pro chef sharpening his knife 99/1 every night, turning what was a sublime gyuto into a thick edged suji.