FWIW, a western deba is going to be more of a beast than a traditional euro chef, and is supposed to be the heavy duty workhorse in a double beveled kitchen.
DannyNYC - thinking about what you're going to use it for, and what you use now....my first thoughts were Hiro G3 or a Misono Sweden Steel or 440 series... neither is a wa-handle, and the G3 is listed as 170mm. I'd certainly shoot Koki an e-mail and see if the G3 is available in larger sizes, and a wa-handle may be elusive in what is supposed to be a 'western' specialty blade
I have the Ikkanshi Tadatsuna Inox and it definitely is a beast - 215mm long, weighs 404 grams and the spine at the thickest point is a little over 6mm.
I think the Tojiro is probably what I need. I'll just suck up the fact that it doesn't have my preferred handle in favor of function.
Seems like the easy answer may be to find the western you like then have it rehandled to Wa or one of Dave M's hidden tang westerns.
Older and wider.
There are many people who claim to be good cooks; just as there are many people who, after having repainted the garden gate take themselves to be painters.
If you are willing to go carbon, Watanabe's Kaibou is seemingly the answer to your prayers, described by the man himself as very strong and heavy. I'm assuming you're not bothered about F&F if you are planning to beat on it.
210mm is 5.5mm at spine. Cheap too.