Well, yes and no. There is an important distinction to be made here -- one that, some years ago when I started to get interested in knives (while in Japan), I utterly misunderstood.
There are really three categories here, not two. You have two binary distinctions: Japanese-made/Western-made, Japanese-style/Western-style. Since there is no such thing as a Western-made Japanese-style knife, or not worth speaking of, there are effectively only three kinds of knives under discussion here:
1. Western-made, Western-style knives
Sabatier's many forms, Wusthof, Henckels, Messermeister, etc. Chef's knife, slicer, paring knife, boning knives, filleting knives, whatever.
2. Japanese-made, Western-style knives
When people talk about a gyuto and the like, this is what they are talking about.
3. Japanese-made, Japanese-style knives
Usuba, yanagiba, deba, etc.
The big trick is that Western-made knives are, with few exceptions, made with relatively soft-tempered steel. This has advantages and disadvantages. On the up side, they crush rather than breaking and thus come back to sharpness pretty well with honing rods. On the down side, they can't hold a really sharp, polished edge very well, nor can they be terribly thin in terms of total included angle. For that you need hard-tempered steel, as we usually find in Japanese-made knives, in whatever style.
The result is that a great Sabatier is a great knife, but a competing Masamoto is frightening. That's not a different style of knife, but rather one made from quite different steel, tempered differently, and for this reason a good deal thinner (and lighter).
With all due deference to the great Shizuo Tsuji, the "heavy knives do the work" notion doesn't really work -- although it kind of does with an usuba. And let's bear in mind that he actually recommends everyone use an usuba, which shows he's just a hair nuts: do NOT convert to an usuba unless you are bonkers. I did, love it, trust me, you'd be nuts to do it. In the long run, you are much better off with a light knife that is so freakishly sharp and durable that you don't have to do any work at all -- and nor does the knife -- to cut your food.