Santoku Seki

You can use the Santoku chef knife for almost every task in the kitchen. A lot of Japanese families cut their meat, fish and vegetables with the Santoku chef knife. Most of the time the chef knife is used for cutting vegetables because about 80% of a Japanese meal consists of vegetables.


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Nakiri Seki

The Nakiri is the Japanese chef knife that is specially made for cutting vegetables. Vegetables are an important part of the Japanese kitchen, the Nakiri is used on a daily basis by the Japanese homecook. The blade of the Japanese vegetable chef knife is thin, straight and sharp. A little bit of pressure is enough to make a smooth and clean cut.


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Yanagiba Seki

The Yanagiba is the knife that is used for filleting fish. This knife is perfect for the preparation of shashimi (the Japanese dish made of fresh raw fish that is cut in very thin slices). Because the knife is long and light it is easy to make thin and straight slices.


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Petty Seki

The petty knife is perfect for the smaller jobs in the kitchen. This knife is ideal for cutting onions, herbs or small pieces of meat and fish. This is a knife that is becoming increasingly popular in the professional kitchen and home kitchen.


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Our clients are very positive

  • “It's weird how easy it is to slice tomatoes."
    Roy from The Hague
  • "I have used a lot of chefknives as an amateur chef. But I never experienced such quality as the Santoku knife of Nipponblades. The sharpness and precision amaze and delight me every time I use it. Actually I can throw away the rest of my chef's knives, because I never use them. The knife is beautifully packaged, what makes it look very authentic."
    Leander from Arnhem
  • "The knife glides through the different textures of a cooled frittata. It cuts a rather limp onion in gossamer rings. Without any pressure it makes a diamond pattern in the skin of a fish. It would be suitable as a tool of a sculptor, for sculptures of ice, butter or old cucumber, it does not matter. I'm a fan. "
    Marijke from Amsterdam
  • "It's a great knife !! I have a lot of fun with it. The blade remains razor sharp, it's very lightweight and practical regarding maintenance. I always make it instantly clean and dry, and then hang it right back. "
    Lana from Hoogkarspel
  • "You never want to use any other knife"
    Elsa from Amsterdam
  • “ The delivery was fast, packaging looked nice, with the nice detail of the original Japanese newspaper in which it was wrapped. The knife looks good and feels solid. It fits comfortably in your hand, is easy to handle and is razor sharp. We use it every day. Thank you very much. "
    Wouter from Eindhoven

Crafted by Master Blacksmiths

All Nipponblades are crafted by  authorized Japanese Master Blacksmiths who won different awards for their expertise and contribution to the Japanese Culture. Anryu san strives every day to make better knives.

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All Japanese chefs knives from Nipponblades are handmade. The master blacksmith ‘Hiroshi Katou’ has made all the blades of the Gifu line. The Seki line knives are manufactured by blacksmith Katsushige Anryu.

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