I think you should stay below 180-210.
most knife user prefer knives in that range. also think of the size of the things you are cutting. If your cutting three heads of romaine at a time well a 210 might not be the best choice but if you are more likely cutting smaller things no need to be swinging around extra blade/weight.
smaller knives are also easier to maintain and learn on because they take less time to sharpen all things being equal. the less time time spent sharpening the less time to be fatigued and make mistakes.
goodluck whatever you choose to do.