Chef Knife – 240mm

240mm AUS-10 Kurouchi Chef Knife — 65mm Tall Blade, Wholesale & OEM

Most 240mm chef knives top out around 52mm at the heel. This one runs 65mm.

That extra 13mm changes how the knife works. Full knuckle clearance on a board. A face wide enough to scoop a full mise en place in one pass. And enough blade above the edge that a cook can lean into hard squash and root vegetables without feeling the board.

It’s a big knife, and it’s built for buyers whose customers want one.

Why This Blade Sells

The size is the story. Search demand for oversized chef knives keeps climbing and almost nobody stocks a 240mm at 65mm height. When your customer is comparing eight near-identical gyutos, this is the one that photographs differently and feels different in hand.

AUS-10 is a name buyers already trust. You don’t have to educate anyone on it. It sits on the listing, it does the work, and it justifies a higher price point than generic stainless.

The kurouchi-style finish does two jobs. It gives the blade a hand-forged look at a production price point, and the textured surface breaks suction — wet potato and cucumber release instead of stacking on the flat.

It’s stainless. Traditional kurouchi blades are reactive carbon steel that patinas, rusts, and generates support tickets. This one gives your customer the rustic look with none of the maintenance conversation.

Blade: AUS-10 at 60 HRC

AUS-10 is a high-carbon stainless running roughly 1.0% carbon and 13–14.5% chromium, with molybdenum and vanadium for wear resistance — plus a nickel addition that most competing stainless steels at this price don’t have.

That nickel is why it behaves the way it does. It adds toughness to the matrix, so the edge resists chipping instead of shearing off when a line cook hits a bone or lands on a plate.

Run at 60 HRC, it holds a working edge through a long service and still sharpens back on a standard 1000-grit stone without a fight. High enough for retention. Not so hard that it’s brittle.

The 2.5mm spine keeps it thin behind the edge. This is a slicer, not a cleaver — it moves through onions and proteins with very little wedging.

Handle: Octagonal Wood with 410 Stainless Ferrule

The handle is a traditional Japanese octagonal (wa-style) profile in dark wood, fitted with a polished 410 stainless ferrule and a single inlaid pin.

410 is a martensitic cutlery-grade stainless — the same family as the blade. It hardens, it takes a bright mirror polish that holds up to years of handling, and it machines to a tight seam against the wood. It’s the standard choice for bolsters and ferrules for exactly those reasons.

The octagon matters more than it looks. Round handles roll in a wet hand. The flats give a cook consistent blade orientation without gripping harder, which is why the shape has survived for centuries.

Total weight is about 294g. Substantial — this is a big blade — but the ferrule pulls the balance point back toward the pinch grip so it doesn’t feel nose-heavy through a long prep session.

Full Specifications

Measurements taken by hand. Tolerance ±0.5mm.

Wholesale, OEM & Private Label

We supply this knife as a finished piece, as a bare blade blank, and as a full private-label program.

What we can change:

• Handle material and color — ebony, rosewood, G10, micarta, stabilized wood
• Ferrule finish and pin inlay
• Laser-etched or acid-etched logo on the blade
• Custom blade length in the same profile
• Retail packaging, gift boxes, saya, inserts, barcodes, hangtags

What stays the same: the grind and the heat treat. Every blade is hardness-tested before assembly.

Ask about MOQ, tiered pricing, lead times, and sample orders. Samples ship before you commit to a run.

[Request Wholesale Pricing]

Frequently Asked Questions

What is a 240mm chef knife used for?
A 240mm chef knife is a full-size gyuto built for high-volume prep — breaking down large proteins, portioning cabbage and squash, and long slicing strokes that shorter blades can’t complete in one pass. It’s the standard size on professional lines and among serious home cooks with the board space for it.

Is 65mm blade height unusual for a chef knife?
Yes. Most 240mm chef knives measure 50–55mm at the heel. At 65mm, this blade offers roughly 20% more height, which delivers full knuckle clearance and a wider face for transferring cut ingredients.

Is AUS-10 good steel for a chef knife?
AUS-10 is a high-carbon stainless with roughly 1.0% carbon, 13–14.5% chromium, plus molybdenum, vanadium, and nickel. The nickel adds toughness, so the edge resists chipping. At 60±2 HRC it balances edge retention against ease of sharpening, and the chromium content makes it fully rust-resistant in a commercial kitchen.

What’s the difference between AUS-10 and VG-10?
Both are Japanese high-carbon stainless steels used in premium kitchen knives. VG-10 adds cobalt and typically holds an edge slightly longer at high hardness. AUS-10 contains more nickel, which makes it tougher and more forgiving of hard use, and it’s easier to bring back on a stone. For a large working chef knife, AUS-10’s toughness is the more useful trait.

Can this knife go in a dishwasher?
No. Hand wash and dry immediately. Dishwasher detergent damages the wood handle and dulls the edge against the rack. This applies to any wa-handle knife.

Do you offer OEM or private label on this knife?
Yes. We handle logo etching, custom handle materials, custom packaging, and blade length variations. Contact us for MOQ and tiered pricing.