This is a really confusing thread. I'm going to try to compartmentalize as best I can.
You want a "sort of same profile" as a Yani, but something "more robust".
A Yani is a pretty robust design, but the single bevel is an inherently thin edge. As Adam explains - if you want a "more robust" (I'll read as tougher) edge, you have to change the final bevel to a more obtuse angle... albeit via microbevel or main bevel.
You skirt upon a 210mm being too short. I'd have to agree if you're using a Yani as a Yani - 210 is too short, but it doesn't sound like you are so I don't really understand the premise of whatever point you're raising. On the other hand - if for whatever reason I was forced to butcher a bird with a Yani, I wouldn't want one any longer than a 210.
You mention "a Suji is a better one to use." Use for what?
Yani recommendation. I've been really impressed with the F&F, white#3, and value for the dollar on these Kaneshiges: http://www.chefknivestogo.com/kawh3ya30.html
Sorry. Doing my best to interpret your thread...