I'm in the short-blade camp, given my kitchen and cooking output. Biggest thing I'll cut on any regular basis is a head of cabbage, and a 210 handles that fine. I unfortunately cannot cut more than one onion or bell pepper at a time, and really don't need to go into speed-processing mode when cooking for 2-3 (if I did, I've got a Chinese cleaver)....and "Jacques Pepin"...
I put a couple bell peppers and mushrooms on the board, and the first knives I want to grab are a 165mm nakiri and a 140mm Harner that I'm trying out. I can reach for a 210mm gyuto but counter space is limited and most of the edge is unnecessary. What would a 270 give me? More opportunity to bang the tip on something near the board if I'm cutting with the heel, and an awkward stance in a cramped kitchen if I'm trying to slice or work with the tip. Perhaps I'm missing something.