After several weeks of using both knives, my favorite has become the Teruyasu Fujiwara Nashiji 240mm Gyuto. I just love the feel of the Fuji as it falls through ingredients. I think the additional weight of the Fuji just gives me a feeling of more control of the knife, (keep in mind that I'm not a professional cook).
I may decide to sell the Konosuke HD2 but I'll give them both a few more months. If I decide to buy a 270mm slicer it will be a Fuji.
I was a little heavy handed with the Fuji on a hard maple end grain cutting board and put a few micro chips in the edge. I live close to a really good sharpener (Ken Shwartz) and I had him touch it up for me on a 3K Nubatama Ume stone and strop with 0.75 micron CBN emulsion and it's back to the same razor sharp edge. I purchased that stone and the 1K version of it since I sharpen a lot of wood chisels and will be practicing on a few of my other knives.
I'll get some pictures of both knives and add them on here.