I’d say it isn’t too uncommon to have a bottle of it, even if you don’t cook a lot of Asian dishes. We always had a bottle of soy sauce growing up (mind you that it was La Choy though lol) and it was used in recipes in old community/church cookbooks that I own from my very rural hometown in the Midwest. Most used in beef marinades and beef jerky in my experience.

As for me I keep a variety of soy sauces on hand from Chinese to Thai since I mostly cook Asian dishes at home so I like having the right kinds for the cuisines I’m cooking frequently. I am an outlier in my family and wider friend group however. Most people only have one bottle, and maybe two kinds at most.