it is for the home cook, I don't really cut hard root veggies etc often. Mostly just for Onion, shallots, garlic, mushroom, green beans. For protein, mainly Beef, Boneless Chicken Leg, Fillet Fish and Whole medium Fish (Pompano etc). I use Hi-Soft and Teak End Grain, but mostly use the Hisoft. I kinda want the 210, but I want to know if the cutting feel will be a difference for the 240 since it's heavier. I have a lot of 240 but mostly laser (Kotetsu AS, Sakai Yusuke, Ohishi AS, Wakui, Takada No Hamono ) and for 210 I have Takamura and Hinoura. So a new variety would be nice.