TK peels a mean mango.
I'm finding that I am leaning heavily on my 240 suji (even for prep). It's new so that's a factor, but it moves though food noticeably easier, has just enough knuckle clearance and it's just plain fun. I'm finding the 240mm to be the perfect size to fit between my 75mm parer and 270mm gyuto.
I agree with Johnny. A pettysuki would be a solid choice. You could get one made in 210mm and have the best of both worlds. The beefed up, yet thin tip is great for on board tasks, and if you need a tight point, you can just use the parer and switch back. For good measure, here's a a pic of mine
I have a Sugimoto gyuto (195 mm edge) of this length. It is very thin and has a narrow profile (39mm at heel), and feels more like a slicer than a gyuto to me.
This is just....wow.
Back in October, I ordered a Shigefusa 210 petty with a little extra height added and a slightly thinner blade (all per Hide's recommendation) instead of a 210 gyuto. The Shige petty is more reasonably priced than the gyuto. 4 month delivery so hopefully I can review it when it eventually arrives.
IMHO, a 180 gyuto + 210 suji is a great combo for most household cooking tasks. When I'm working as a chef I prefer 270 gyuto and 300 suji at work, but you generally have more workspace and larger cutting boards when doing prep.
Go petty... I've got a 210 Fowler in my kitchen right now, with a nice up-swept handle and tons of knuckle clearance. I also have a 210 Kono HD, which is perfect for protein slicing.
The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
Get a 210 petty. I have an 8cm parer a 210 petty and a 240 gyuto and I find they complement each other very well