The handmade Gifu chef’s knives are a feast for the eye. The combination of the shiny blade and sharp cutting edge provide the ultimate cooking experience.Read more
Beautiful handmade knives
Watch how each knife is hand-crafted with technical excellence and exceptional attention to detail.
All the Nipponblades knives are made of hard steel. They can be sharpened among a very sharp angle. The knives are manually sharpened before they are sent to the customer. You can experience the result in the ease of cutting.Read more
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.Read more
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.Read more
Our customers are very enthusiastic
- "I use the Santoku knife for cutting vegetables and meat. The knife is handy and sharp! Recently I also own the Petty knife. A blade that is ideal for smaller jobs such as cutting herbs and small vegetables. Nipponblades knives are ideal! "Ina from Lochem
- "It's a Super Knife! I am very satisfied and will definitely buy a second one that can be used for other purposes. Cutting vegetables is a party!! "Ellen from Amersfoort
- "What a great knife! I am completely happy! I am used to planing cabbage with a cheese slicer but with this knife it is a pleasure to cut the cabbage into very thin strips. I am always amazed with what ease the knife glides through everything. Cooking was fun but this makes it even more fun! Good luck with your work, I can recommend this knife to anyone. It is definitely worth the money! "Karin from Heemskerk
- "You never want to use any other knife"Elsa from Amsterdam
- "I'am an enthousiastic home cook and I think it's a wonderful knife, because there is nothing more frustrating than a bad knife.’Peter from Hoeilaart
- "I often use the knife to cut delicate dishes (with an ordinary knife you crush the ingredients. (with a really sharp knife this will not happen)."