It’s just what suits you best and what you’re used to and skilled with.
Personally I like heavier blades and a longer taller blade allows for that possibility, as well as a thicker spine, while still remaining thin behind the edge, thus giving the knife itself more cutting power without requiring as much user force.
Anything you can do with a petty or short gyuto you can do with a well ground, well dimensioned 270. Tips for garlic and peeling, the flat spots for chopping, the length for slicing or push cutting, etc.
It's all mostly down to technique, no matter what the size of knife. People often think about the overall length and the heel height, but not about how the individual sections of the blade can function.