Regarding your curiosity with HD steel, allow me to first explain I have 5 of them. I have 5 of them because I believe them to be the best bang for the buck blade on the site. I can’t help it; Konosuke did it right. It’s undeniable.
That said, of all my knives, my favorite overall is my Suisin Honyaki INOX, but that is due to F&F, profile & the overall package. The HD steel still beats it, and it's 25% less expensive.
I had one more Konosuke that I traded away only because I had two of the exact same knives (240funayuki), and I am going to embed a link to another post here to illustrate exactly how they react.
traded with me for this HD in nearly flawless condition. I know he brought it into a hotel situation with other people using it which I reckon is how it got all green scrubbied up, but you can see the patina on the blade that has clearly been created by water being left on it after a washing w/o a drying. If they stay wet, it will mark the steel with the water outline, but if you wipe it casually… you’re more than good to go. They are not like carbon blades whereas the marks left can be distinct corrosion. They also accept forced patinas, very well. Here is another member’s post I’ll embed in this thread.
...my Konosuke (Mark's forced patina method)....
If your last sentence is a question for a recommendation, I strongly recommend them, and practice what I preach. I also recommend NOT buying the ebony handles as they are heavier than the traditional Ho and IMO offset the benefits of such a light knife... albeit grams, but it's noticeable. Furthermore, the ebony has a very different taper then the HO, but this is admittedly personal.viewtopic.php?f=10&t=2195
Side note about VG-10. It’s not garbage. It’s actually pretty fun stuff to work with because it sharpens really easily and gets really sharp. It does have a tendency to microchippiing and larger of which I speculate is a molecular carbide issue, but its not garbage by any means. You have to understand the field of people here talking about knives, subsequently bashing VG-10, are at the extreme edge of the spectrum in what they demand from cutlery. VG-10, like every steel, is different from forge to forge, as well. For example, a Shun classic and an Asai stainless though both VG-10 are very different blades.