I think I've just been misunderstood
I don't use my yanagiba as an onion knife lol. I only tried it ONCE to know for myself whether or not it was possible. Not because I wanted to go against the grain of cutting society. You know how on some websites the kiritsuke is touted as a 'general purpose' knife? And that some kiritsukes are profiled quite closely like yanagiba? That is all I was trying to figure out for myself- to see if a conventional yanagiba,tip difference aside, had a similar ability. THATS IT.
but I think that some enthusiasts got a little riled up with their responses.
The way I see it,if I have paid$600 for a knife with my family name to be engraved on it,why can't I get a feel for how it works and be able to use it for my own use? I probably didn't mention that I don't bring it to work as this is strictly a blade I want to hand down to my children.
Why don't I get an usuba? It's quite easy to answer that-anyone who's been a chef (not necessarily a knife nut) would know that you get knives for work that are mainly suited to the station you are placed in, or the type of food your restaurant serves. I USED to badly want a kamagata usuba but then I realized apart from being very expensive as a veg peeler and ken cutter,its not the kind of knife you'd want to be using for prepping in a 300 cover per night venue where I work.
Swap scenarios for a bit,I used to be in a place called Restaurant Andre in Singapore a fantastic place- but even then,the thought of using an usuba in a French kitchen was somewhat 'out of place' and you'd get looked at funny.
Stealing at work is the other big concern for me.