In the US and Europe, before Japanese patterned knives became accepted by trained chefs, full bolstered knives were considered the standard. It was the mark of quality.
In the not too distant past, the thinking was that the weight of the knife aided in chopping. Japanese knives changed that mode of thinking. A thinner, much sharper knife simply cuts better.
However, Japanese knives will not tolerate abuse. They aren’t the best choice for breaking down primal cuts of meat, or blocks of cheese, or butternut squash for example.
To me, kitchen knives represent the greatest opportunity for custom knifemakers. People who cook a lot and appreciate knives know what they want in a specific kitchen knife. Being able to offer knives in several styles really opens you up to a wide array of customers.
People who like European knives love the customs with plunge lines and / or metal bolsters. Japanese afficianados typically prefer plungeless. Why not offer both?