Regarding Mano's comment: 1) We're talking Western/Mioroshi Debas here... far cry from a Hon Deba. #2) Still I do agree the 240 is large. I had sung the praises of the knife, not so much the size, although it might not have come off that way. Size is such a personal kinda thing, and I left your 240 selection alone as I recognize it's attributes. It would be more adept at steaking while the 210 more adept at filetting, but both do both. I own the 210, and find it a superb knife for all salmon. I have over the past year gone through cases of 8-10 kilo Browne Trading's Ōra King Salmon with it, and it acts like it has found its calling in life. I can cut a steak off a large salmon with one stroke of the 210 though it would easier with the 240. That said, the 240 is a mm thicker at the spine than the 210; neither of these knives are flexible, and a 180mm Hon-Deba is about as flexible as The Führer's hatred for non-aryans. I use a 180 Hon-Deba; I love it for big scaled fish. It's heft breaks through scaled skin with aplomb. It's thick spine & single bevel really creates separation while working, as well. BUT, a Deba is an acquired taste... I'll leave it at that.
Honestly, I have spent the better part of my 23 years in food service from dishwasher to Executive Chef spanning both hemispheres above and below the equator in high-end establishments, low-end, and everything in between using the Forschner curved 6" boning knife to break down fish... all fish.. any fish. Admittedly, I would pull out an 8" or 10" Forschner breaking on larger specimens. Dare not belittle their efficacy as they can not be disparaged due to their $20 price tag. Remember, the knife is the smallest part of the equation. I just saw one of El Bulli's proteges rocking a Global knife roll.
That said, after a couple decades, I realized I was bored senseless & chose to relearn some skills as there had been countless times in which I've had to break down a salmon on the fly mid-service, and when you're weeded... you grab what's there. That's always your Cook's/Gyuto. Do it enough & you start asking yourself why in the hell am I pulling out a boning knife when I can just pick up my Gyuto & get the same damn results. Albeit, with less nimbleness & a little more focus required, but still generating the same product & same negligent amount of waste.
Enters in my world new profiles: Hon-Deba, Mioroshi Deba & Gokujko. The parallel between the Mioroshi as to the Gyuto is evident, & the parallel between the Gokujo as to the curved Forschner is undeniable, as well. But the JK's offer some steels that hold a steeper edge, and hold it longer. Obviously, the heft of the Mioroshi bolsters it's strength in pin bone situations while still offering that ease, comfort, & versatility of a gyuto profile. And the Tojiro Gokujo has a unique flair & height to its profile that acts very similarly to the Forschner, yet it is its own knife... not to mention the VG-10 takes and holds a better edge.
The Western Deba works well in other situations. It will work like a (e.g., Wusthof, Henkels, Forschner) Western cook's knife - albeit, a thick & heavy one w/o as comfortable a handle - in normal life. I mean - you can give this knife some abuse even though its relatively hard. I bought the knife because of that versatility.