Welcome to the forums.
I read your post over on the "other" forum, and the information in it is germane to your question here, so I hope you don't mind that I reproduce it here.
And the reply you got:
I'd have to agree with the response that you got about the necessity of learning how to sharpen any knife you eventually end up with, be it the Miyabi, the Masamoto or any other.
Now, as to your question. I have a Masamoto KS, and it is an excellent knife, with a very good profile, and the white steel it is made from is very easy to sharpen, but it doesn't have the edge retention of the SG2 steel in the Miyabi. It requires more TLC than the Miyabi, as it is a non-stainless blade. I also wouldn't say it is a "higher grade" blade, and I think the fit and finish of the Miyabi is better than the Masamoto.
I had a Takeda, and it is also an excellent knife, and because of the AS steel it is made from, it has a bit more edge retention than the Masamoto, but still not as much as the Miyabi. It also requires more TLC.
Which Konosuke were you looking at? There are several lines, each with their own strengths and weaknesses.
Let me end with an observation that you said that the Masamoto was "a blade that I've always wanted". I would suggest that you follow your desire and get the Masamoto, for that reason alone. If you don't, it will always be the one that "got away". If you find you don't like it as much as you thought, it will be an easy sell on this forum or another.
Hope this helped.
Rick