Nipponblades Yanagiba chefknife
The Japanese Yanagiba knife is used for filleting fish. This knife is perfect for the preparation of sashimi, because the blade is long, thin and light, it takes little power to cut fish. Japanese knives are usually lighter in weight and made of harder steel.
- Elle -
The brothers Koen and Thijs Wolters from the company Nipponblades went looking for the ultimate import product. With a passion for cooking and samurai warriors they came out on Japanese chef’s knives. “The tradition of sharp swords made us fall for Japan.”
- Het Financieel Dagblad -
What are clients say about us
- "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
- "Given all the good reviews the knife could actually be only disappointing. But no, I agree with the view of many others, it is in all respects a gem !! I proudly showed the knife to all of my friends and family and they too were impressed by the cutting performance and stunning looks."Walter from Vlaardingen
- '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
- "What a great knife, I expected that it would be heavier but it is super light and insanely sharp, now I understand the samurai swords, this bright sharp steel."Peter from Groningen
- "Absolutely great!"Amadeus 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
Japans kitchen knife
An very good-looking knife, and it remains so even after intensive use and countless sessions with cutting lemons. But above all, the knife is horribly sharp. Hold it in your hand and vegetables jump spontaneously over, because they are scared. Even cutting bread with a Santoku Nipponblades is better than cutting with a bread knife.
- Trouw -
Since I bought my Santoku knife a few months ago, I’m even a little addicted to hit. On days when I have nothing to cut, I often come up with something to cut, only because of that wonderful cutting feeling.