That is obviously preference. I will say even though 240mm = 9.5", actual Konosuke length is 9" which is = to your Cordon Bleu. Moving into the same sized Kono will be a quantum leap in knife performance. The ebony handled 240 Gyuto is in stock & ready to ship to your door.
I will add that you should know ahead the ebony handles are heavier then the standard & they just feel different. If you liked your Chef's HD & it was a standard Ho, be aware the ebony will feel different. I dislike them & in fact just traded away one of my Konos due to such.
If you have to have a 270 & you have to have a HD, you have to wait.
If you have to have a 270 now & you are willing to go stainless, the illustrious Suisin Inox Honyaki is in stock. I have spent many hours on the board w/this knife & there is a je ne sai quoi about that line that just feels as willing, wanting & able as an old French carbon. They are truly superb cutlery, and one of the few knives as light as the Kono. The Richmond Laser is available & brings the awesome AEB-L steel to the table although I've yet to use one to feel the forge. You can also search around for a Tadatsuna which are very similar to the Kono & Suisin.
One last idea that comes to mind & maybe not even possible is the $940 http://www.chefknivestogo.com/nu27wa.html
. Their Black steel IS reactive, but from what I've heard not nearly as reactive as Whites or even Blues. Sort of like in between a full reactive & a semi-stainless. PM Ken Schwartz or Rob Babcock with questions. Edge retention is reportedly insane... on par w/M390, and the profile for sale is really flat so factor that, as well.