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
- "I am very happy with it. There is not a moment I regretted the purchase. "Christine from Rotterdam
- "It is truly a wonderful knife, razor sharp and the length is perfect for beautiful slices of sashimi. I'm having a lot of fun with the knife."Pascal from Apeldoorn
- 'Very good knife, it is the only knife I use since the purchase’Frank from Wijchen
- "I am very pleased with my knife. The cutting and chopping goes much faster and for the first time I can cut really thin slices. What a pleasure. "Roos from Amsterdam
- "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 great knife! Super Sharp, what makes the cutting much more precise. Cutting onions or shallots is a joy "Jean Paul from Gorinchem
- "I have various Sabatier kitchen knives and a Nipponblades Nakiri. The difference between the French and Japanese chefknife is big, so big that it really does not compare. The Japanese knife is light, thin and easily cuts vegetables (even the harder types). With the French knife you have to push through the ingredients. The biggest difference is the control you have with the Japanese knife. I had to change my cutting technique. But now after a few months of heavy use it starts all come together."Anthonie from North
- "It's the sharpest knife I've ever had and it is a pleasure to cook with this Japanese knife."Ino from Hilversum
- "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
- "I love the knife very much, I am happy I still have all my fingers :-), it is extremely sharp, I'm saving for another one"Ton from Nisse
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