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I'm no expert, but I don't like the Atoma 400 as a sharpening stone. For an example, IME the sort of edge it puts on German knives effectively creates an edge that's "serrated in all but visuals", and on Japanese steel one would probably want more refinement anyways. I'd recommend a proper coarse-grit stone; though one will have to flatten it over time, even a below-400-grit coarse stone produce an IMO better-usable edge than an Atoma 400, and unlike a diamond-plate the abrasive-crystals won't dull over time. I'd reserve the Atoma 400 for flattening your fine-grit stones.
Get a Numbatama Black 220 or 180 stone for thinning and save your Atoma for stone flattening.
I agree with both posts. The diamond plates leave a harsher edge best smoothed out with a softer stone like the 220 green, 320 or softer 400 bamboo stones, which will follow a curved surface for thinning more easily. The diamond particles dont move so they gouge more deeply.