Check this site out: http://www.chefknivestogo.com/ That's a tough one, ususally sujihiki or yanagiba knives are 240mm and up. I would actually suggest getting one of those sizes if you can. With a slicing knife more length is almost always better, you want as little back and forth sawing action as possible. A sushi/sashimi knife is a specialty tool and its worth investing in the best you can afford. Tojiro has a knife in the same series as a 240mm for $70 US on the site I linked above. I don't know if the US amazon will work for you but here is a link if you insist on buying the 210mm. https://www.amazon.com/Magnolia-Knife-Cover-Sujihiki-Slicer/dp/B00UUF1J5K/ref=sr_1_fkmr0_3?ie=UTF8&qid=1477414770&sr=8-3-fkmr0&keywords=210mm+sujihiki+saya