Once again, try as I might to speak in encompassing manner, further specificity is required.
When I said, "functionally moot in 90% of Western kitchens" which is quite different than what you paraphrased as, "...Konosuke's offering of the 240 Kiritsuke is 90 percent moot in a kitchen" my point is as follows. As a manual food processor, as the chef knife
, as the "all rounder knife... in a commercial kitchen [ostensibly western]... [in which resides predominantly those of whom are categorized as a] rocking-cutter"
which was originally posted in this thread, the Kiritsuke is nearly entirely bereft of the attributes one looks for in this capacity. A Kiritsuke is a hybrid of the Usuba & the Yanagiba, and it's traditionally single-beveled... just not functionally efficient in a western kitchen. MAYBE
& that's a HUGE maybe, 10% of Western kitchens could efficiently utilize the Kiritsuke as their general purpose Chefs knife. The flat profile is great for pull-cuts as you would expect of the Yanagiba, and to a lesser extent it's good at push cutting - as good as a Usaba is which is a niche knife in of itself designed to be thin to peel & make precise cuts in vegetables. Listen to how loud that profile is when it slaps the board in FANATIC's video. Ok... loud, who cares? Well on knives that are exceptionally thin on the edge, as kiritsukes tend to be, to have that kind of blunt trauma never equates to a positive. With some belly, as is found in other "chefs knives" like Gyutos & Santokus, that bluntness is spread out over the radius. Is it fun to use knives with thin grinds? Of course it is. Is it most appropriate for the majority as a solo Chefs-knife? Don't answer... it's rhetorical.
My comment applies less to Kono's mutation as it is throws some Gyuto belly into it & employs a double bevel which makes it a more appropriate fit w/Western cuisine, but make no mistake it's still a niche knife. If there ever were a Kiritsuke to use in the West, the Kono is it. Its not that big of a stretch to use a Kiritsuke; it is, in the context of this thread that your seemingly drawing one comment from & trying to make a general statement with, a big stretch to use the Kiritsuke profile as an all-around chef knife... as is the context of this thread.
As for the Shun Ambassador video, he's using the Kiritsuke with eastern cuisine slicing sashimi/crudo, and when you see him rocking - I swear he must be doing it specifically to relate to the masses because watching him employ said style on the chilis & green onions looks nauseatingly inappropriate. It does whoever illustrate the focus that will be constantly employed on the tip by a rocking-style cutter. Kiritsuke tips are typically thin & delicate to slice with precision as their yanagiba bloodlines do, but start employing a lot of rocking on that tip... not gonna be good. You rock on that a lot, you encounter some items that you have to lift your heel high enough to clear... bam, that tiny tip is taking a lot of PSI. I'm not saying rocking is going to chip it; I'm saying that it's not the most appropriate design for said style of which most western cooks employ. As with life, you respect the law of averages when you want to sway the odds in your favor.
It's cool to be different, and I'm sure there are those that love their Kiritsuke. But implementing a fairly task specific tool in applications its not well suited to although it will work, for awhile & for some better then others, it's just not prudent in my view. But again, I am only one...