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
- "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
- "I am very satisfied. Everything is butter what I cut."John from Heerlen
- “It's weird how easy it is to slice tomatoes."Roy from The Hague
- "My knife pleases me well, it's a good knife, and maybe I will buy a second one in the future. It feels good in the hand and is extremely sharp. "A. van trier from Zoetermeer
- "It's a fantastic knife, if we only had discovered it before. I’ am very happy with it.”Ans from Prinsenbeek
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.