What do you expect the nakiri to be better at than a good chef's knife? I believe most people do have a nakiri but only rarely use it -- and if they do
Sounds like a plan worth trying. Feel free to post your results if you go this route, I'd love to see it.
Just got this Kochi magic 240mm in for a test drive. Although it is not exact a brand new knife, but its blue print does look pretty good.