Made in Tsubame, Niigata, Japan, the TOJIRO Color Series brings together sharp cutting performance, stainless steel convenience, and practical handle design. These knives are made from molybdenum vanadium stainless steel, a durable alloy known for corrosion resistance, easy sharpening, and solid edge life. The mono steel blades are thin enough for smooth cutting, while the antibacterial elastomer handles give cooks a secure, low-maintenance grip in fast-paced kitchens.
The nakiri - the dedicated Japanese vegetable knife - has a flat edge, tall blade, and squared tip built specifically for push-cutting and chopping through vegetables without rocking. The flat profile makes full contact with the board on every stroke for clean, efficient cuts. The Color Series nakiri at 165mm is well proportioned for both home and professional vegetable prep. 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 nakiri - the dedicated Japanese vegetable knife - has a flat edge, tall blade, and squared tip built specifically for push-cutting and chopping through vegetables without rocking. The flat profile makes full contact with the board on every stroke for clean, efficient cuts. The Color Series nakiri at 165mm is well proportioned for both home and professional vegetable prep. 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-191BL
- 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: Japanese Vegetable Knife (Nakiri)
- Weight: 4.7 oz (134 g)
- Blade Length: 165 mm
- Total Length: 300 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 47 mm
