I was simply answering the question, "With good skills and a gyuto, is there any reason at all for a nakiri?"
I did not see the question, "is a Nakiri better for processing vegetables than a Gyuto?"
A gyuto can do everything a Nakiri can, but conversely a Nakiri can not. There is no arguing the point. It is what it is.
I have been a professional Chef for 23 years. I have worked on both Hemispheres. I have commanded two Executive Chef posts, one restaurant of which was an Asian Fusion concept with open kitchen & full sushi bar. I have worked with Thai, Japanese, Korean, Chinese, & Vietnamese cooks... studied them, watched them, and used their tools. I have used Nakiris and I have nothing against them, but they are redundant for most all knife kits. A gyuto can do everything a Nakiri can, but conversely a Nakiri can not. If you have a station or kitchen at home that allows you to have a myriad of knives out for service, more power to ya. Most don't, and even if they had, I reckon they'd choose efficiency over excess. Ostensibly, if I was to ask the Japanese as suggested, I should probably have a Fujubiki out to serve thin sashimi, a Nakiri for all my daikon & carrot garnish, a Yanagi to cut sashimi, a sujihiki to cut maki, an Anagosaki to clean all that eel, an Ikasaki for my squid, an Usuba for my narutamaki, and an Ajikiri to deal with all the small stuff. In earnestness of efficiency though, I would just prefer a 240 suji & a small petty. The japanese have a knife for everything and said knives EXCEL at their purpose, but amid said paradigm there is a narrow scope in which each performs independently. Well... I guess the Gyuto is the paradox, but they did steal it from the Europeans so I guess that doesn't count, right...
I understand DESOL resonates with the Nakiri's profile, and I think that's fantastic.
I do represent the consensus though in acknowledging the Nakiri has a more narrow scope of efficacy than the Gyuto. It is what it is, and blind loyalty to a profile it is not. I do recall a comment was made accusing Westerners of loving Gyutos because they look mean and that's about the only reason why. No, in reality the Gyuto, the "cow knife", is not "the best" nor can it jump, but it is the most versatile profile in the kitchen. This is why it resides in nearly every kitchen across the North American continent.
Furthermore, if you asked 10 westerners what looked meaner, a "kitchen knife" or a "cleaver" which the Nakiri resembles quite closely to the laymen... I'd reckon the cleaver would be voted meanest.
I have nothing against Nakiris, I have one in a drawer right now. It is simply specifically designed for veggies, and most process more then veggies in their food prep. One knife is nice, and the Gyuto wielded by someone with good knife skills is the only knife you need. In my opinion, of course.