Chef's knives are excellent for cutting all sorts of things that don't require an extremely sharp edge, but they're just not good for cutting paper thin slices of very hard ingredients like lotus root, and my personal experience with using a chef's knife to slice tuna belly was not so great. By the same token, I would not dare use either a nakiri or yanagi blade on a chicken carcass or to fillet a whole fish, because you risk damaging the extremely sharp blade.