I think many people are attracted to the aesthetics of the single bevel kiritsuke. It is often described as a hybrid usuba/yani that is wanting on the tasks performed by either a yani or usuba. However this style came to be, I try to evaluate it on its own terms and I am not really seeing the specifics on the kiritsuke's weaknesses other than what I mention below. As a protein slicer it seems as effective as the yanagibas I have and it is easy to imagine the proximal section of the blade as a usuba for push cutting.
The down side I see is that a shorter blade height in comparison to a gyutou can put your knuckles at risk if trying to speed chop taller items, and your sliced product is not likely to stay in position. My intuition tells me that the knife should not be used for speed chops, then again, why not,if you have a good technique?
I would like to know a bit about the history of this style knife and opinions about its usefulness if you care to share.