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 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
