Mark has some good recommendations and I may throw a few in here too, but I'd more like to discuss a few of your worries/thoughts.
First, a knife that is damascus through and through (not just clad in damascus like many are) will perform differently than a knife made of one steel. The multiple (typically 2 to 3) steels used to make the damascus each have their own characteristics and so the edge will be a combination of them. It's not bad nor is it good....it's just what it is.
Pierre is a very knowledgeable person, and I don't disagree with him that I know of....but I don't know for sure how the "strongest" part comes across. Perhaps his thought is that a damascus blade won't typically hold an edge as well as some of the great steels out there which I do agree with. But good damascus steel is certainly strong and more than capable of being a solid performer in the kitchen.
S35V is supposedly a great kitchen knife steel...I've not used it yet though so I can't comment directly. However, I can't imagine you'd be unhappy with it.
A thin blade will not dull easier than a thick blade. If you want to discuss why, let me know. Or just take my word for it.
You're coming from a Wusthof, so it's very likely that any knife we recommend here will hold an edge much longer than the knife you're used to no matter it's thickness.
Since most of the knives we discuss here are thinner and typically do not have a full bolster like your Wusthof, it will feel much lighter than it's size will make you think. I definitely recommen a 210mm gyuto....but if you're stuck on that size a santoku might be a better option. I don't like the shape necessarily, but a lot of people do and you'll have more options in that size with that shape. Hopefully that rambled sentence made sense.
Now, that said:http://www.chefknivestogo.com/muca81sunkus.html
Gets you a good blade and a great handle. (Can't believe I just recommended a Carter though) But it does seem to meet a lot of your criteria.