I realize that there's a lot of info out there on the Konosuke HD/HD2, but I wasn't able to find info on the characteristics of its steel. I was wondering if you HD2/HD owners could chime in with respect to your experience with the Kono's semi-stainless steel. How does it stand up to acidic foods...what about patina formation? I'm fairly meticulous with my cleaning habits while cooking, but my wife isn't so much when it comes to prepping. Hence she uses our stainless knives (Masamoto VG). She recently got a chance to try a friend's Suisun Inox Honyaki and kind of fell in love with the laser profile, so I'm doing some homework before picking up one of the variants for her.
I recall BDL listing a variety of options in a separate thread which lead me to looking into the Kono as it was 2/3 the cost of the Suisin:
There are a number of yo competitors in stainless and carbon, and one in semi-stainless. The stainless knives (in alphabetical order) are: Ikanshi-Tadatsuna; Konosuke HH; Richmond Laser AEB-L; Sakai Yusuke Swedish Steel; and Suisun Inox Honyaki. Of those, the Suisun is the most impeccably finished and most expensive, while the Richmond is the value leader.
The carbon knives are: Ikkanshi Tadatsuna White #2; Konosuke White #2; and Sakai Yusuke White #2.
The semi-stainless knives are: Konosuke HD2 wa-gyuto (FWIW, I have a 270mm HD and love it), and Konosuke HD2 funayuki (it's not really a funayuki, it's really a gyuto with a flatter profile than other Kono gyuto).
Anyway, thanks for the feedback!