TOJIRO has been making knives in Tsubame, Niigata Prefecture since 1955 - one of Japan dedicated metalworking cities, known for producing everything from cutlery to medical equipment with the same precision-manufacturing heritage. The Color Series is the workhorse line of the TOJIRO catalog: molybdenum vanadium stainless steel, mono construction, thin grind, and a comfortable antibacterial elastomer handle in a range of colors. These are the knives that professional kitchens reach for when they need reliable performance, easy maintenance, and a handle color that stands out on a busy line.
The nakiri - Japan dedicated 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 green handle stands out clearly on a prep station or line - a practical color-coding choice for kitchens that assign knives by task or station.
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 - Japan dedicated 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 green handle stands out clearly on a prep station or line - a practical color-coding choice for kitchens that assign knives by task or station.
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-241G
- Location: Tsubame, Niigata, Japan
- Construction: Mono Steel
- Steel: Molybdenum Vanadium Stainless
- HRC: 57-59
- Edge Grind: Even (50/50)
- Handle: Western - Antibacterial Elastomer (Green)
- Knife Type: Japanese Vegetable Knife (Nakiri)
- Blade Length: 165mm
- Total Length: 300mm
