Chef Knives
Chef Knife
A core steel chef knife for branded kitchen knife programmes.
Low MOQ from 100 units
Chef Knives · Wholesale & private label
Wholesale chef knives and specialty kitchen knives.
A knife programme is judged on steel, edge and balance before finish. KOVA Tough in Yangjiang, an established Chinese knife-making cluster, helps brands and retailers brief western chef knives, Japanese gyuto and ulu knives, from blade steel and grind to handle, sheath and gift packaging.
At a glance
Three profiles, one programme.
Chef knife
The anchor blade: steel, hardness, tang and balance.
Gyuto
A Japanese profile: core steel, cladding and handle style.
Ulu
A crescent rocker: blade arc, handle clearance and sheath.
Range selection
Which knife belongs in the range?
Choose profiles by the customer and the price tier, then specify the steel. A good-better-best knife range often shares a handle and presentation language across different blades.
Swipe or scroll the table to compare all columns.
| Profile | Buying decision | Specify for the quotation |
|---|---|---|
| Chef knife | The everyday all-purpose blade and the item a knife range is judged on. | Blade steel and hardness, blade length, bevel angle, tang, bolster and handle material. |
| Japanese gyuto | A thinner, harder Japanese profile for premium and gift positioning. | Core steel and layer construction, surface finish, grind, octagonal or western handle. |
| Ulu knife | A crescent rocker that reaches herb, pizza and outdoor cooking buyers. | Blade arc and width, handle clearance, tang and the sheath supplied with it. |
Product directions
Explore the chef knives range.
Open a product for its briefing details, or add it to your shortlist to carry into an enquiry. Final specifications and availability are confirmed for your selected sample.
3 product directions
Chef Knives
Japanese Gyuto Knife
A Japanese-profile chef knife for premium and gift-led knife ranges.
Low MOQ from 100 units
Chef Knives
Ulu Knife
A crescent rocker knife for herbs, pizza and outdoor cooking ranges.
Low MOQ from 100 units
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Made in our Yangjiang factory
Made in our own factory.
Every product in this range is made in our Yangjiang factory. These are the stages the range passes through, each linked to the full factory tour.
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Moulding
Handles and plastic parts moulded in-house.
Haitian injection moulding machines, with robotic take-out on the larger cells, produce handles, grips and plastic components.
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Staging & dispatch
Counted, packed and staged by order.
Finished parts are counted into crates by order, then packed and staged in the main hall for loading.
Photographed in our factory by our own team. Take the full factory tour
Sample review
What to check before approval.
Record the sample reference, intended use and acceptance criteria so everyone reviews the same configuration.
Blade steel and hardness
Name the steel grade and target hardness in the brief and ask for material evidence against the production lot. Stainless on its own is not a knife specification; see the steel grade guides before choosing.
Edge geometry
Compare the grind and bevel angle on physical samples. A thinner edge cuts better and chips more easily, so match the geometry to the intended user and care routine.
Balance and handle
Hold each sample the way the customer will. Check the balance point, bolster, handle seam and rivets, and agree how a wooden or composite handle will be finished and sealed.
Edge protection and warnings
Specify a sheath, blade guard or protective insert and review it with the actual knife. Agree sharp-edge warnings and care copy before packaging artwork is printed.
Customisation & ordering
Specify the steel before the logo.
For a branded knife programme, fix blade steel, hardness and profile first, then handle material and finish, then logo method and packaging. Treat each profile as its own item with its own quantity and sample reference, even where a set shares one gift box.
Low MOQ from 100 units. Ask which minimum applies to each product, finish, decoration and packaging combination. A mixed range does not automatically share one minimum; sample costs, pricing and production timing are confirmed in the quotation.
Choose a customisation routeBuyer questions
Before you enquire.
Which steel should a branded chef knife use?
It depends on price tier and care expectations. High-carbon stainless grades such as 1.4116 are forgiving and easy to sharpen; harder grades such as 440C or layered steels hold an edge longer and need more careful use. Name the grade and a hardness target in the brief rather than a marketing term. Read the steel grade guide.
Can one programme mix western and Japanese profiles?
Yes. Many ranges pair a western chef knife with a gyuto and a specialty blade under one handle and presentation style. Quote each profile separately with its own quantity, then agree any shared gift box as its own line.
What should a knife approval sample include?
The finished knife with its intended handle and finish, the sheath or guard, and the packed unit. Record the steel and hardness evidence alongside the sample so the production lot can be checked against it. Follow the sample-approval guide.
Your next step
Bring your range into focus.
Share the product references, quantities and packaging you have in mind. We’ll review the details needed for your chef knives enquiry.