First, get ready for the barrage that's on the way from the Nakiri bandwagon. Just a head's up."We highly encourage our customers to ask product questions about knives here. To help you, we need a few questions answered so we can tailor a knife recommendation to your specific needs and requirements. When you ask about a knife please include as much as you can but at minimum answer these simple questions:
1. Are you right handed?
2. What type of knife are you interested in (gyuto, nakiri etc..)
3. What size knife are you looking for?
4. Do you prefer carbon or stainless steel?
5. Do you prefer a western handle or a Japanese handle?
6. How much did you want to spend?
7. Do you know how to sharpen?"
I am not on the aforementioned bandwagon, but I do share your same requisite of tall 210's... when I use one. This is what I've found outside of the typical 42-44mm heights available on 210 gyutos.
This Tanaka is reactive. Not as much as your Misono Swedish, and if you force a patina on it - I think will be manageable for you. 48mm tall. http://www.chefknivestogo.com/tanakagyuto2.html
This Takeda is reactive, but it has a very fine kurouchi finish. It is crazy tall; it's really a 180mm Nakiri w/a 30mm pointed tip at the end. http://www.chefknivestogo.com/tagyas21.html
This Richmond is reactive, too, but it's clad in stainless so it's really a breeze to manage. Others are going to tell you it has muted feedback, and it does, but you don't want a mono-steel blade. 47mm tall. http://www.chefknivestogo.com/rilaaosu21gy.html
This Kanehiro is another san-mai. 47mm tall, as well. http://www.chefknivestogo.com/kawa21.html
This Teruyasu Fujiwara is yet another stainless clad san-mai, but a bit taller at 49mm. http://www.chefknivestogo.com/funa21gyocha.html
The Sakai Takyuki Grand Chef in Wa (no longer available at CKTG) is 48mm, as well, but the Yo is 45mm.