A misconception or fallacy, is that more traditional shaped Japanese knifes can be used in the same way as their western counter part. A person comfortable with chef knife can comfortably transition to a gyuto, with a few adjustments. Since the performance between a western chef knife and a gyuto is fairly significant, people are looking to get the same performance boost out of other knifes. After the gyuto, Japanese knifes become more specialized and intended for a specific task.
A common knife to try out, is the honesuki, a knife designed to break down and debone chicken. Use it as a western boning knife, and people are disappointed. It's okay with chicken, but not so good with other types of protein. The western boning knife is a better general purpose knife. Use the honesuki to break down chicken, in an Asian style, and the knife design becomes apparent.
The single bevel kiritsuke was designed to combine a usuba with a yanagiba. While the double beveled kiritsuke is indirectly related to a nakiri and sujihiki. The strength of the knife is push cutting and slicing. Since I prefer a cleaver/nakiri, the knife is a good fit for my style. It is a surprisingly good slicer, which is a bonus.
The tip is good at scoring proteins and is acceptable for doing tip work. Where it would give me pause is speed chopping onions. Throwing around a knife with a low tip is asking for trouble. At a slower pace the tip glides through onions.
The more experience I get with knifes, I'm finding that I prefer a knife with a thicker spine. The extra weight helps with accuracy. A heavier knife feels more stable in the hand, and its easy feel how far it has moved. A lighter knife might move farther then intended.
A gyuto is the more versatile knife. If the strengths of a kiritsuke fits your style, then it might be worth checking out. I'd try a nakiri or cleaver first though.
Jay