Use pennies to establish the angle you're sharpening at.
On a 2" wide knife, every 3 pennies high the spine is off the stone with the edge touching the stone is roughly 5 degrees per side.
So if you sharpen a knife with the edge 3 pennies high, you'll have a 10 degree total edge. Not sure which Konosuke you have, but 10 degrees is kind of where I start with all my knives. If it fails, I increase the total angle until it doesn't.
Hope that jibber jabber makes sense.