The TOJIRO Color Series now includes a yellow handle, bringing a bright new option to this long reach gyuto. Forged in the knife making region of Tsubame, Niigata, the blade uses the same thin molybdenum vanadium stainless profile as the other colors, with a durable antibacterial elastomer handle that stays comfortable and easy to clean. For cooks who work with large cuts and high volumes, yellow is a fast visual cue on a crowded line.
The 270mm is the longest chef knife in the Color Series, built for professional kitchens where maximum reach matters. Each stroke covers more ground, which reduces fatigue over extended prep sessions with large cuts and heavy volumes. The yellow handle is bright and easy to spot on a busy line, so the knife is quick to identify and easy to return to its station.
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 270mm is the longest chef knife in the Color Series, built for professional kitchens where maximum reach matters. Each stroke covers more ground, which reduces fatigue over extended prep sessions with large cuts and heavy volumes. The yellow handle is bright and easy to spot on a busy line, so the knife is quick to identify and easy to return to its station.
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-148Y
- 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: 270mm
- Total Length: 410mm
