I have a small-ish flat-cut paring knife that has a non-pointed blade. It is very sharp, and even the squared off end is enough to pierce a tomato, say.

I can't think of any application where the point of the knive is particularly essential for fruit or veg, and I can think of several veg where using the point of a tool is actually quite likely to cause an accident. Sweet potato being one of them.

There is one true application: deboning or filleting. But most people simply don't do this in a kitchen anyway, because they are buying deboned and filleted meat.

I don't see a particular problem with asking people who do want to cook to that level to prove they are adults before buying knives that have such obvious dual use as a weapon. Because you're asking people who already know they should be responsible with knives (and not for example use kitchen knives to get into plastic packaging, like an idiot).

You really don't need the point of a kitchen knife all that much in a kitchen, and the fact that the counterexamples raised are misuse (stabbing into packaging etc.) is pretty illustrative.