So I've been pondering and saving to buy a konosuke hd for a while now. I've been working with a Hiromoto AS 240 gyuto and I simply want something longer and slimmer. For my tastes, the Hiro is just a bit too thick and heavy for me to use it as my main prep knife; though admittedly the heft is great for slightly heavier tasks. I do have a sujihiki that is thin and made of a semi-stainless in the form of my 270 CarboNext sujihiki. After hearing several folks discussing using a sujihiki as a primary knife, I decided I owed it to myself to check it out on some veg prep. OMG I have a newfound love for this knife. I seriously wish it was taller and had some knuckle clearance but the elegance of how it handles and the precision of its cuts on veggies totally floored me. I had previously restricted its use only to meat/fish...won't be making that mistake again!
So here is my question: is the 270 Carbnext a relatively decent indicator of how the 270 konosuke hd gyuto would perform. I totally understand that the added height will provide superior (much needed) knuckle clearance, but is the elegance of the performance relatively similar? What about the belly--it looks significantly rounder/more steeply sloped than a sujihiki in the pictures I have seen. Not that I am comparing it to a Wusthof or anything, but sujis are obviously quite flat bellied. Also, how do the two steels compare?
Appreciate the tips, ladies and gents!