A sujihiki knife is the slicing tool that separates a good kitchen from a great one - long, narrow, and built for the kind of clean single-stroke cuts that a chef knife simply cannot replicate. The TOJIRO Color Series 270mm slicer brings that sujihiki knife capability to a professional-grade tool at an accessible price. TOJIRO has been making knives in Tsubame, Niigata since 1955, and the Color Series is the line their professional kitchen customers reach for when they need a tojiro slicing knife that handles daily volume without complaint.
The 240mm slicer - sujihiki in Japanese knife terminology - is Japan dedicated slicing knife, built for drawing cleanly through proteins, roasts, and fish in long uninterrupted strokes. The narrow profile reduces drag compared to a chef knife; the thin grind lets the blade pass through flesh without wedging. At 240mm it is the professional standard length for most slicing work. The black handle is understated and professional - the right choice for kitchens that want color series performance without a brightly colored handle.
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 240mm slicer - sujihiki in Japanese knife terminology - is Japan dedicated slicing knife, built for drawing cleanly through proteins, roasts, and fish in long uninterrupted strokes. The narrow profile reduces drag compared to a chef knife; the thin grind lets the blade pass through flesh without wedging. At 240mm it is the professional standard length for most slicing work. The black handle is understated and professional - the right choice for kitchens that want color series performance without a brightly colored handle.
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-253BK
- Location: Tsubame, Niigata, Japan
- Construction: Mono Steel
- Steel: Molybdenum Vanadium Stainless
- HRC: 57-59
- Edge Grind: Even (50/50)
- Handle: Western - Antibacterial Elastomer (Black)
- Knife Type: Japanese Slicing Knife (Sujihiki)
- Blade Length: 240mm
- Total Length: 370mm
