In my experience, I have to take a multipronged approach for perfectly clear beer. My most clear beers required Whirfloc/Irish moss during the boil, a quick chill from boiling to pitching temperature, cold crashing/conditioning, and gelatin. I'm not certain, but I assume mash profiles, vorlaufing, and other factors probably come into play as well.
I'll get good enough results by skipping a step or two, and prolonging the conditioning/cold crashing, but I can only achieve true commercial beer clarity by doing all of these things (or just serving it on the warmer side). I've made a few of those batches with perfect clarity, but for the most part, I don't worry much about it.
If clarity is that important to you, lager it and add some gelatin. I'm sure it will help it look prettier, but it will probably still taste the same.