I haven't been able to make a direct comparison between two identical knives, e.g. Konosuke HD 240 Wa Gyuto vs. Gesshin Ginga Stainless 240 Wa Gyuto, but I have used a 270 Konosuke HD and just used a Gesshin 240 White No. 2 Wa Gyuto yesterday for the first time. The 270 HD was a nice knife, but not outstanding. It really doesn't stick out in my memory.
The grind on the Gesshin is excellent, and, for being a laser, it felt stiff and agile. The OOTB edge is very sharp (I was able to nearly shave cabbage, cut cleanly through some pork loin - raw and cooked), and the fit and finish is excellent. The handles that JKI gets for these knives are really nice. The ferrules are flush with the wooden part of the handle, the sayas fit very nicely (mine was actually a touch too tight). (Also, FWIW, compared to a Nogent that I've been using the past few days, I much prefer the Ginga. I'll post more about the Ginga as I continue to use it over the next several days.)
Especially given the recent Konosuke price increase, and comments about declining fit and finish of Konosuke knives, if the stainless steel used for the Ginga is close in performance to the HD steel (which, I would assume it is), I'd have to give my vote to the Gesshin Ginga.