It's hard to answer this question because Anryu and Konosuke aren't really good for direct comparison. Anryu is a smith in Takefu. I haven't owned any of his knives, but eyeballing them, he seems to consistently favor meaty spines with aggressive, almost wide bevel grinds. Seems fairly consistent across the various lines that he puts out.
Konosuke, in contrast, is a company. They don't make knives -- they commission them from various smiths, usually with certain "enhanced" specifications (better F&F, more refined grinds, etc.), and then sell them under the Konosuke brand. Because Konosuke commissions knives from so many different smiths in so many different locations, they have tremendous variability. You have classic laser grinds Konosukes (HD2, GS, etc.), elevated sakai knives (Fujiyama series), sanjo midweights (YS, Sanjo SKD, Sumiiro SLD), work horse (Kaiju), and so on.
So if you wanted to make a direct comparison between an Anryu knife and a Konosuke knife, you'd first have to identify a kono that is suitable for direct comparison. Probably would be a wide bevel fujiyama. The sumiiro SLD also appears to have a bit of meat at the spine with an aggressive taper. The Kaiju, because it's designed as a workhorse, may also fit the bill.
But in general I would expect the Anryu to be more affordable but still with great performance, and the konos to be more expensive but more refined in several respects.
In other words, I don't think you can really go wrong - it's just a matter of availability and preference.
Good luck!
