They might end as a yanagiba if overdoing the asymmetry when sharpening.
I think using sharpened down good quality gyutos as sujis is actually a thing in japan?
my only beater i mainly used as a line knife and is too small for prep duty so i got her a big brother.
10" k-sab with forced vinegar patina.
My daily beater is a semi-production 240mm AEBL HHH Gyuto. I've re-profiled down to about 12 degrees per side and it hold an edge very well though pretty much every daily cutting chores. Keep in mind that it is only for home use but it is a great every day beater!!