Okay, I just merged the 2 topics together for you.
I will say, OOTB sharpness (if this really matters, which on these 2 knives it doesn't) for the sake of argument, the Goko is going to have a little bit more refinement on the edge, the Konosuke will be very sharp OOTB as well. From what I've experienced, Konosuke HD's tend to have about 2,000 grit refinement, and the Goko's tend to be upwards of 6,000 OOTB.
Both of these knives sharpen up very fast. OOTB sharpness shouldn't be your criteria for deciding.
The Konosuke is going to be lighter and a little bit thinner. Both knives cut extremely well, they are at the top of their game. The finish on each knife is very different. The Konosuke's steel has more chromium in it (the Goko has none) so it will have better corrosion resistance. The White #1 in the Goko sharpens faster than most anything on the market and gets extremely refined, but you have to wipe the knife down after use. You will have to wipe the Konosuke as well, as it is not full stainless, but it is not as reactive as the Goko at the edge. Granted, the Goko is clad in stainless, the core steel is not stainless and still needs to be wiped.
Is here any kind of criteria you are looking for here, or do you just want a really sharp good performing nakiri? The Goko will offer more bang for the buck, but the Konosuke it probably a little better performer overall.