Absolutely, I'll be happy to throw a fresh edge on it for you. Most of the time on these production edges, if you are getting any kind of micro-chipping, you need to do exactly what Mark suggested and grind the edge down a little bit by hand to get to fresh steel. Most production knives are finished on power tools, and while they are sharp to the touch, the process on removing fatigued steel while sharpening becomes a lot harder. It's not easy to judge how much the edge is "flip-flopping" with power tools and you end up with a slightly weak edge, but still very sharp. Sharpening by hand significantly reduces this problem. This is aside from the fact that Japanese knives use much thinner and harder steel that is not as tough as their thicker Western counterparts.
Normally, we do not recommend going above 1,000 grit to remove any meaningful amount of steel while sharpening. I would highly recommend you get something in the 400 grit range to supplement your other sharpening stones.
But, as is stands, if you want the knife sharpened by me I guarantee less than a week turnaround.