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.
€210Add to cart Read More
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.
€210Add to cart Read More
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.
€300Add to cart Read More
Our clients are very positive
- ‘We, my wife and I are very satisfied with the Santoku knife. We have quite good German knives, but they are not as sharp as the Japanese knife.’Jan from Hoogmade
- "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 unbelieveable;. I never had such a good knife and I have a lot of expensive stuff from Germany and France in my kitchen ... "John from Amsterdam
- "Wow, that's is cutting! Beautiful pepper strips and nicely chopped shallots! Mmmm, pure joy;-)"Linda from Amsterdam
- "I think it's a very nice knife: light, so you can cut delicately, and very sharp. Great comfort! "Peter from Naarden
- 'Really, this knife is super. The bad news: all my other kitchen knives are dull. The good news: I have not cut myself.'Ewout from 's Gravendeel
- "I count my blessings and fingers every time have used the Japanese knife. Fantastic, what a pleasure to work with. "Henk from Almere
- "I gave the knife as a birthday gift to my husband. He is a martial arts teacher with Japanese swords. He is used to the sharpness of Japanese swords and knives, but this surpassed everything! He is particularly pleased with the fact that he can cut all the ingredients paper thin."Kitty from Beuningen
- "My experience before using this knife went to the knives of Zwilling where I rather not talk about. Because of the soft blades (powder steel) you have to grind often, quite often. It is a world of difference. I can not even compare it with the traditional forged Japanese knives. "Piotr from Rotterdam
- 'I have already made considerable use of the knife and I must say it makes my expectations come true in every way! I have rarely experienced such a sharp knife. Just a pleasure to use "Patrick from Hoeven
All kitchen knives of Nipponblades are made of VG-10 steel. The G stands for Gold or Kin which in turn stands for quality in Japanese. VG-10 steel is also called super-steel.Read more
All Japanese chefs knives from Nipponblades are handmade. The master blacksmith ‘Hiroshi Katou’ has made all the blades of the Gifu line.Read more