NIPPONBLADES SEKI CHEF KNIVES

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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.

€210

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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.

€210

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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.

€300

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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.

€175

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Our clients are very positive

  • "It's a fantastic knife, if we only had discovered it before. I’ am very happy with it.”
    Ans from Prinsenbeek
  • “A musthave for every kitchen! "
    Martijn from Voorburg
  • "It's the sharpest knife I've ever had and it is a pleasure to cook with this Japanese knife."
    Ino from Hilversum
  • "We are very happy with it. It has become an indispensable knife. It seems unsafe at first because it is so sharp, but it is very safe. You can cut through anything with a lot of easiness "
    Petra from Utrecht
  • "Cuts like a piece of cake. Could definitely discard two Sabatiers. It is worth every cent of the investment. "
    Roger from Antwerp
  • "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
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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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Handforged

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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