I know your secrets, Buzz- and there are a couple non-J "holdovers" in your collection, too, I think!
Okay, my excuse: for some stuff, the classical round ended slicer pretty useful. It's good for carving prime rib on a buffet for one thing (the round end makes it look unthreatening in a busy buffet line). There aren't many Japanese versions that I know of (only the Shun Classic comes to mind right now).
For that matter, my work kit contains several non-Japanese blades:
1) I keep a handful of Messermiester paring knives in there. They're easy to touch up and cheap enough to loan to the staff without worry.
2) I still carry an 8" Wusthof Chef's knife, too. But to be honest it's only used for one thing, splitting lobsters. When I have the extra cash to splurge on a Western Deba I'll ditch it but til then it stays!
3) There are 2 Fibrox knives in my work kit.
I use the aforementioned slicer exclusively for prime rib. And I keep a semi-flexible boning knife for trimming the silverskin off of tenderloins. There are a few Japanese versions of the classic western pattern but they're pretty expensive relative to how often I use one. Maybe someday I'll get adventurous enough to try a
Honesuki...
True, it's a J-knife I'll reach for for nearly all my tasks at work but there are still jobs I delegate to the Europeans.