For allround i mean everything except bones. Must be very sharp and cut great.
Better options if not monosteel?
Love the feel of monosteel and cant explain why :-P
You got the bug hahaha
If you are looking for something to complement your konosuke, maybe a more subbstantial blade? how about one of these?
*this one is direct from the maker, i've heard his customer service can be lacking but his knives are good
None are monosteel but they have the cutting feeelingggg
My other recommendation is to not collect gyutos if you're happy with your konosuke already. There are so many other knives out there! Petty, sujihiki, honesuki, cleavers, deba, yanagi... Who knows if you get these maybe you'll get into more butchery and sushi cutting, which is not a bad thing
You may try a Western (Yo) Deba. That's a knife you can abuse. Of course it's the opposite of a laser.
I have this one and it's a superb beast (High Carbon, mono-steel, HRC 60):
I'd say Akifusa, but here's a good post-full of suggestions:
My friend bought a Takeda AS 270mm one of the NEW new grinds. I played around with it yesterday.
It's not old takeda where the grind mark comes far up the blade face, but it's not one of the fatter new ones either. It's very very thin, and although the grind marks from the side don't go up as much as they used to, I think it must have been forged thinner. Also as soon as you get to the shoulders, it is concave inwards on both sides.
If you can skip lunch for a week or something and bring your budget to $350, it's a hell of a knife.