Been thinking about getting a Konosuke for a loooooong time now... Just wondering, what are the differences between the HD and the stainless version, aside from the hardness and steel?
By semi-stainless, does it still mean that it will react to food? Will it start to rust when left moist, for let's say an hour?
Because it's semi-stainless does it mean it has better edge retention?
What else? What makes it more expensive than the stainless version?