Hi everyone, Looking for advice from anyone who has Moritaka knives and has done the work to get the hollow grind out of the apex. I have the AS guyto and the B2 nakiri. Not my favourite knives anymore, but they were part of my knife journey. One thing I've discovered is that both have a fairly pronounced hollow in the grind below the shinogi line. I have a Shapton Pro 320, so can probably get rid of the hollow pretty easily just by going about it in the same way as if I was thinning, but I am concerned that due to the hollow, I'll have to remove metal to a point where the lowest end of the hollow basically becomes the new base for the shinogi, if that makes sense (because I need it to be flat, so to speak). Have any community members done this? Will this weaken the blade significantly (as you essentially get a much thinner wedge), and anything I should consider? I'm not terrified of ruining the knives, as it's good practice, but obviously don't want to harm them if I can avoid it.