TOJIRO has been making Japanese kitchen knives in Tsubame, Niigata, Japan, since 1955. Tsubame is one of Japan’s respected metalworking centers, known for producing high-quality cutlery, kitchen tools, and precision metal goods. The TOJIRO Color Series is a practical workhorse line designed for cooks who want reliable stainless steel kitchen knives that are sharp, durable, and easy to maintain. These knives feature molybdenum vanadium stainless steel, mono steel construction, a thin cutting grind, and a comfortable antibacterial elastomer handle available in several colors. They are a smart choice for professional kitchens, culinary students, and home cooks who want dependable TOJIRO knife performance with easy cleanup and color-coded handle options for a busy prep line.
The 210mm chef knife is the most popular size in the Color Series and the right choice for most professional and home kitchen applications. Long enough for efficient board work through vegetables, proteins, and herbs; compact enough to be maneuverable in smaller kitchens. The profile suits both rocking and push-cutting techniques. The white handle is clean and neutral - easy to keep visually clean and a practical choice for kitchens that prefer a classic look.
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 210mm chef knife is the most popular size in the Color Series and the right choice for most professional and home kitchen applications. Long enough for efficient board work through vegetables, proteins, and herbs; compact enough to be maneuverable in smaller kitchens. The profile suits both rocking and push-cutting techniques. The white handle is clean and neutral - easy to keep visually clean and a practical choice for kitchens that prefer a classic look.
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-126W
- Location: Tsubame, Niigata, Japan
- Construction: Mono Steel
- Steel: Molybdenum Vanadium Stainless
- HRC: 57-59
- Edge Grind: Even (50/50)
- Handle: Western - Antibacterial Elastomer (White)
- Knife Type: Chef Knife (Gyuto)
- Weight: 5.0 oz (142 g)
- Blade Length: 219 mm
- Total Length: 348 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 46 mm
