somehow i missed this thread. I've probably posted this before.
if so, sorry. (and FU edina).
I wrote that nine years ago. Things have changed. First, those knives are no longer as obscure as they once were. Probably more basic, I've found that my initial love affair with gyutous has cooled. It wasn't any one thing and it didn't happen all of a sudden. It was just after 4 or 5 years of using the misono as my go-to knife, I found I was back to reaching for my old Wusthoff (and I scoff at you noobs and your nine-year-old knives ... mine has got to be at least 30 and works as well as it ever has).
A lot of it comes down to cooking style. If you are of the matt/mgm/manton school, where you cook for finish and having your brunoise be of a perfect shape and size is vital to you, then Japanese is probably a good way to go. I'm not. I'm more of an every night home cook and I'm much more likely to chop. (think MC Casual v. CBD, or Rubinacci). I find the German design (with a slight belly) is better for this. More important, the general heft of the knife fits me better.
That said, the single most important factor in buying a knife is feel. There are so many factors that go into it. The size and shape of the handle is important, but so is the length of the blade. This isn't just a matter of the size of your hands, but also your body geometry -- the length of your arms. The idea that manton and foo would both buy the same knife is ludicrous ... like thinking they'd buy the same jacket.
As far as buying a yanagiba ... let's be serious for a moment. If you cut a lot of sushi at home, then by all means. otherwise, it's pretty much useless, however pretty it might look. it is about as opposite a "one-knife" as any tool can be.