There was a big controversy in Japan few years back where kaiten-sushi
restaurants would serve Tilapia disguised as red snapper.
(Red snapper is like 10 or 20 times more expensive compared to Tilapia).
The host nation of sushi ate those Tilapias up for years thinking that they were red snappers.
I've eaten the two side by side and they taste very similar indeed.
On another note, I've seen people use yanagiba for carving meat on at least two different demonstrations.
Is that common thing to do now?
I just use my flexible carving knife, but I might have to bring out the big boy for next roast beef day or Thanksgivings.