Yellow joins the TOJIRO Color Series as the newest handle option, built on the same Tsubame, Niigata blade that has made the line a staple in working kitchens. The thin stainless blade is easy to sharpen and simple to maintain, and the antibacterial elastomer grip is comfortable through long shifts. Only the handle color is different from the black, white, green, and blue models, which makes yellow an easy addition for kitchens that want matching performance across a color coded set.
The 240mm is the professional standard for high volume prep, with the reach to slice through larger ingredients in fewer strokes. Thin enough to cut efficiently and tough enough for a commercial kitchen day, it is a practical workhorse at this length. The yellow handle stands out clearly during service, helping cooks find their knife quickly and letting kitchens assign a color to a particular station or task.
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 240mm is the professional standard for high volume prep, with the reach to slice through larger ingredients in fewer strokes. Thin enough to cut efficiently and tough enough for a commercial kitchen day, it is a practical workhorse at this length. The yellow handle stands out clearly during service, helping cooks find their knife quickly and letting kitchens assign a color to a particular station or task.
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-147Y
- 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)
- Blade Length: 240mm
- Total Length: 375mm
