When ever there is a post asking about a santoku, nakiri, or cleaver, the objection to those knives, is the lack of a tip.
The critical part of a knife to TK59, and others, is the tip. He has mentioned more then once, searching for the ideal tip, one that is not too thick or thin.
In a recent thread about 300mm gyutos, the main drawback mentioned was its inability to do tip work.
This leads to to the question, what is tip work? Is it peeling fruit, such as cantaloupe or pineapple? Is it thinly slicing an onion?