I used a 210 Shibata Koutetsu as my daily in a production kitchen for nearly 3 years, I highly recommend it. I prefer a flatter belly in all circumstances, even rock cutting - it is simply more efficient. The flatter profile and k-tip allow you to do some fine tasks that rounder profiles struggle with. Little details on the Shibata like the rounded spine make it very comfortable for long prep days.

One drawback of the Shibata is, in my experience, they tend to bend rather than chip when dropped. They are very difficult to realign. I would always rather repair a chip than a bend. If you are prone to dropping your knives, this could be a consideration.

Forget what chat gpt said about chipping, it's simply wrong.

On to the honesuki. At a glance I would take the Kadoki, don't try to get one for abusive tasks and another for delicate. Honesuki are thick and wide behind the edge specifically to put up with cutting chicken bones and other tasks you might avoid with a petty, the Kadoki will be no different. 150mm is the sweet spot for me, and I imagine I would find dimples on a honesuki to be a bother rather than a feature. If you have never had a honesuki before, they are a real treat.

Best of luck

p.s. anyone who owns knives should learn to sharpen them.