The TOJIRO Color Series is one of the most practical and widely used knife lines in the industry, especially in busy professional kitchens. We like these for their simple, no-nonsense performance and excellent value. The blades are thin, easy to control, and come sharp out of the box, making them a great choice for cooks who want reliable cutting performance without fuss. This version features our custom blue handle, giving you a distinctive look while maintaining the same proven design.
These knives use molybdenum vanadium stainless steel, a tough, fine-grained steel commonly used in commercial kitchens for its durability and corrosion resistance. Heat-treated to around 57–59 HRC, the steel holds a solid working edge while remaining very easy to resharpen. The thin grind helps with cutting efficiency, while the softer hardness makes them more forgiving than many harder Japanese knives. The antibacterial elastomer handle provides a secure, comfortable grip and is well-suited for long prep sessions. An added bonus for professional users is that the bright blue handle makes your knife easy to spot on a crowded line, helping prevent mix-ups during service.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to protect the edge.Brand: TOJIRO
Line: Color Series (CKTG Blue Handle)
Steel: Molybdenum Vanadium Stainless Steel
Construction: Mono Steel
Hardness: 57–59 HRC
Edge Grind: Even
Handle: Western – Antibacterial Elastomer (Blue)
Made in: Tsubame, Niigata, Japan
Weight: 5.0 oz (142 g)
Edge Length: 219 mm
Total Length: 348 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
These knives use molybdenum vanadium stainless steel, a tough, fine-grained steel commonly used in commercial kitchens for its durability and corrosion resistance. Heat-treated to around 57–59 HRC, the steel holds a solid working edge while remaining very easy to resharpen. The thin grind helps with cutting efficiency, while the softer hardness makes them more forgiving than many harder Japanese knives. The antibacterial elastomer handle provides a secure, comfortable grip and is well-suited for long prep sessions. An added bonus for professional users is that the bright blue handle makes your knife easy to spot on a crowded line, helping prevent mix-ups during service.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to protect the edge.
