I actually find the Tojiro DP 210mm gyuto to be too short (spine to heel) to use as my main knife. I find myself using it more as a petty type utility knife. lol Last night I used it to clean up a pork tenderloin and it worked very well for that. I don't really use it for veggies though as it just isn't large enough for me to use comfortable or efficiently. There isn't enough blade there.
On the other hand, my 240mm Goko damascus gyuto has a much taller blade and gives me a lot more to work with. I can rock and push cut with it very well. While I do like the 240mm length it is the height which makes it WAY more usable to me. Otherwise it's like I am trying to work with a steak knife. lol
So yeah, given that you are coming from the place where I essentially was, I'll go out on a limb and say you will probably LOVE a 240mm long, 50mm-ish tall blade. Something with a flat heel and nice sweep up to the tip. Perfect for rocking.
However, before getting too deep in this and going too crazy with assumption, please answer these questions:
1. Are you right handed?
2. What type of knife are you interested in (gyuto, nakiri etc..)? Gyuto and Bread Knife
3. What size knife are you looking for? 210-240mm for Gyuto, 270mm for bread knife (?)
4. Do you prefer carbon or stainless steel? Stainless/Semi-Stainless
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? Yes
I filled in the ones you answered with the first post. That leaves right or left handed, price, and handle, as well as any corrections you would like to make. lol Don't close yourself off to western handles just because that is what you are used to.
If you use a pinch grip chances are you will LOVE a wa handle.