TOJIRO has a long history of making practical kitchen knives in Tsubame, Niigata, one of Japan’s best-known metalworking regions. The Color Series focuses on everyday performance: stainless molybdenum vanadium steel, easy-care mono steel construction, and a comfortable antibacterial handle that stands up well to busy kitchen use. These are good workhorse Japanese knives for cooks who want sharp edges, simple maintenance, and color options that make knife identification easier on the prep line.
The santoku - three virtues, named for its ability to handle meat, fish, and vegetables - is the most popular knife in Japanese home kitchens and a practical all-purpose choice for professional cooks who prefer a shorter, more compact knife than a full gyuto. The 170mm Color Series santoku has a flat heel section with a gentle belly, suiting both push-cutting and moderate rocking technique. 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 santoku - three virtues, named for its ability to handle meat, fish, and vegetables - is the most popular knife in Japanese home kitchens and a practical all-purpose choice for professional cooks who prefer a shorter, more compact knife than a full gyuto. The 170mm Color Series santoku has a flat heel section with a gentle belly, suiting both push-cutting and moderate rocking technique. 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-192BL
- 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 All-Purpose Knife (Santoku)
- Blade Length: 170mm
- Total Length: 305mm
