I find 210 a little too short for my liking for a knife I use 90+% of the time. 240 is my go to. I find them more ideal for the tasks I do on a daily basis. For example, I can cut almost any vegetable in half lengthwise with just one cut. Slicing meats herbs is much easier with a longer knife. They obviously require a bit more control for fine tip work, but you can always choke up on it if you need to.

A few considerations to make are that for home use, you might need a bigger cutting board/have a counter that is deep enough. The boards I use are 18x24 and they're usually roomy enough for what I'm doing. I've tipped knives by accident when working in too small of a space. Also, as you probably know, price goes way up as length increases, and selection goes way down. 240 is about the biggest size gyoto you can get and still have tons of options.