[aliphares]

I've never used a left handed knife but according to everyone I know (and BDL, for what it's worth) a 70/30 shouldn't affect it much, you won't feel a difference or have steering issues, but again, this is what I've read/heard, so take it with a grain of salt. The tojiro and the Fuji are both excellent choices. The fujiwara has a slimmer handle and I like it's steel more, even though a tojiro can get slightly sharper. But you'd have to be very adept with sharpening to notice the differences, and like Benuser said, it's not as easy to maintain. I like the grand chef a bit more than either of those. The steel is all around nicer, but you can't go wrong with any of them.
As for the handles, they're 2 completely different things. It's a matter of preference. I like the lighter was handles, they make the knife feel more nimble and they do feel very comfortable. They're not as flimsy as you'd think, worst case, giving the handle a mineral oil rub will keep it nice and sealed if your worried it's too porous.

 

[aliphares]

I also want to ask you, is there a reason why you want a 210 not a 240? Keep in mind Japanese knives are much lighter, so a 240 would probably still be lighter than a 210 German knife. Especially if it has a wa handle. My first knife was am 8 inch and the main reason I stepped up wasn't because I got better, but because the second I really got used to it I realized it's too small. Unless you really really can't use a 240, whether due a cramped work space or knowing that you absolutely can't use it, I'd think really hard about the size of the blade.