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You know you’ll get the use out of it, so go for it. Even speciality knives are a bit more versatile in my experience.
I have one of the lower priced yanagiba from Kitchen Provisions. The exact one isn’t on the site but was ~£250. I use it for cutting any meat without bones. So yes sushi / sashimi but also carving cooked meat. Works a treat.
The tips are very, very fine and flexible though. I’m careful with my blades but still nicked the top. Same with my deba.
Maybelline
Also I doubt a £750 knife is just an OK-ish knife...
Maybe the knife threads the wrong place to ask about a knife