Hi chris353. Welcome to ChefTalk!
These threads are a dialogue. Hopefully, you and everyone else will discuss what you want, expect, need, etc. So, be sure to respond!
I will elaborate on what Benuser asked.
What types of food are you preparing now on the line?
What type of cutting surface do you have to work on?
What are your sharpening procedures?
Any special needs? Left handed?
Can we assume you are in the USA?
Just as a commentary, I suspect that, if you are like most in commercial kitchens, you will find that a 240 to 270 mm blade will make doing larger prep jobs easier than a 210 or smaller blade.
Hope to hear back from you.