I think "workhorse" depends more on the person wielding the gyuto than the specific dimensions of the knife. For me a gyuto that I can pick up in the morning and use for 95% of what I need to cut (aside from butchery) is a workhorse. For some, that might be a "mighty" gyuto while others rely on a "laser" as their workhorse, depending on thier technique. For me there's a point at which thinner (behind the edge) becomes more of an impediment than a benefit and starts to slow me down.
So i favor the Kate Upton style knives over the Kate Moss's of the gyuto world.