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
- "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
- "I can only say that it is a very nice knife. Super sharp, fits comfortably in the hand (balance is good), good looks (detail), a knife which is great to use. I’am going to buy the Nakiri in the near future”Dimitry from Groningen
- "I am very excited about the knife. Good luck with the sales."Rene from Amsterdam
- "The knife is fantastic! It is the first knife I have bought and I could not have choose a nicer, better and fabuleuzer knife. It was a big bite out of my student budget, but it was certainly worth it. I hope you have a lot of sales, but not too much because my knife must remain somewhat exclusive, hahaha! "Julia from South Horn
- "The balance and sharpness makes it great to work with. I have checked the sharpness and it is still ok. I maintain it with a very fine whetstone"John from Spijkenisse
- "What an incredibly beautiful piece of craftsmanship. It really is razor sharp and has a beautifully robust design. Am very happy with it."Joost from Alkmaar
- "Frightening sharp ..."Michiel from Baarn
- "It is an excellent knife. He hangs nicely between my global knives. When the cutting becomes difficult, I always use the nippon. Why? It is more versatile. Cutting goes with great easiness and the weight is much better. "Ralf from Stein
- "Well I may say that I'm super-happy with it. I found it a bit scary, because of the sharpness of the knife, but it's a pleasure to work with. The tomatoes, cucumbers, onions ... Everything deliciously thin sliced and diced ... Super. "Ria from Helvoirt
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