The HD will be the best all-arounder, and is in my opinion one of the best all around production chef knives in the world. The HD steel is not that reactive and will handle anything you throw at it. Thin and light, and takes refinement fast like carbon when sharpening.
The Fujiyama is my favorite knife of the bunch but is reactive, so you may not like that if you are doing a decent volume of citrus or if you don't have experience with carbon knives yet. The Fujiyama weighs the most of the bunch, but also has the best cutting power due to this. The grind is incredible and the non-stick properties are great.
The White #2 (laser) is the thinnest of the bunch, if not tied with the HD. The ones I've seen have been a hair thinner than HD's on average. A true laser in every sense of the word.
If you are going for a 270 I might stay away from the Fujiyama 270 as that is going to be a hell of a lot of knife for a prep kitchen (if you are doing any kind of volume that is). The 270 HD and White #2 (laser) are still going to be light enough that a 270 isn't out of the question. The 240 HD and White 2 are so thin and light, if you've never used anything like them before you're going to be blown away. All 3 knives are simply incredible, I love Konosuke knives, can't say it enough times.