The TOJIRO Color Series adds a bright yellow handle to its lineup of practical, easy care Japanese chef knives. Made in Tsubame, Niigata, the same region where TOJIRO has built cutlery since 1955, these knives pair a thin molybdenum vanadium stainless blade with a comfortable antibacterial elastomer grip. The yellow version shares its blade with every other color in the series, so the only change is the handle: a vivid, high visibility shade that is hard to lose on a busy prep table.
The 210mm is the most popular size in the Color Series and a natural all purpose choice. It is long enough for efficient board work through vegetables, proteins, and herbs, yet compact enough to stay maneuverable in smaller kitchens. The profile suits both rocking and push cutting. The yellow handle makes it easy to pick out of a drawer or off a shared station, and it gives kitchens that color code their tools a distinct option.
The steel is molybdenum vanadium stainless, a fine-grained, tough alloy common in commercial kitchen knives for its balance of corrosion resistance, durability, and easy sharpening. Heat treated to 57-59 HRC, it holds a solid working edge through sustained use and touches up quickly on a ceramic rod. The thin grind keeps cutting resistance low, and the antibacterial elastomer handle is easy to rinse clean. Hand washing is 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 is the most popular size in the Color Series and a natural all purpose choice. It is long enough for efficient board work through vegetables, proteins, and herbs, yet compact enough to stay maneuverable in smaller kitchens. The profile suits both rocking and push cutting. The yellow handle makes it easy to pick out of a drawer or off a shared station, and it gives kitchens that color code their tools a distinct option.
The steel is molybdenum vanadium stainless, a fine-grained, tough alloy common in commercial kitchen knives for its balance of corrosion resistance, durability, and easy sharpening. Heat treated to 57-59 HRC, it holds a solid working edge through sustained use and touches up quickly on a ceramic rod. The thin grind keeps cutting resistance low, and the antibacterial elastomer handle is easy to rinse clean. Hand washing is 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-146Y
- Location: Tsubame, Niigata, Japan
- Construction: Mono Steel
- Steel: Molybdenum Vanadium Stainless
- HRC: 57-59
- Edge Grind: Even (50/50)
- Handle: Western - Antibacterial Elastomer (Yellow)
- 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
