TOJIRO has been making knives in Tsubame, Niigata Prefecture since 1955 - one of Japan dedicated metalworking cities, known for producing everything from cutlery to medical equipment with the same precision-manufacturing heritage. The Color Series is the workhorse line of the TOJIRO catalog: molybdenum vanadium stainless steel, mono construction, thin grind, and a comfortable antibacterial elastomer handle in a range of colors. These are the knives that professional kitchens reach for when they need reliable performance, easy maintenance, and a handle color that stands out on a busy line.
The 180mm chef knife is the most compact full-size option in the Color Series - a practical choice for smaller kitchens, cooks who prefer a lighter knife, or as a second knife in a professional kit where the 210mm handles the heavy lifting. The shorter length is more maneuverable in tight spaces without sacrificing the versatility of a proper chef knife profile. The blue handle is bright and distinctive on a crowded line - easy to spot during busy service and a practical choice for kitchens where knife identification matters.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
The 180mm chef knife is the most compact full-size option in the Color Series - a practical choice for smaller kitchens, cooks who prefer a lighter knife, or as a second knife in a professional kit where the 210mm handles the heavy lifting. The shorter length is more maneuverable in tight spaces without sacrificing the versatility of a proper chef knife profile. The blue handle is bright and distinctive on a crowded line - easy to spot during busy service and a practical choice for kitchens where knife identification matters.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
- Brand: TOJIRO
- Line: Color Series
- Item Code: F-185BL
- Location: Tsubame, Niigata, Japan
- Construction: Mono Steel
- Steel: Molybdenum Vanadium Stainless
- HRC: 57-59
- Edge Grind: Even (50/50)
- Handle: Western - Antibacterial Elastomer (Blue)
- Knife Type: Chef Knife (Gyuto)
- Blade Length: 180mm
- Total Length: 315mm
