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
- ‘We, my wife and I are very satisfied with the Santoku knife. We have quite good German knives, but they are not as sharp as the Japanese knife.’Jan from Hoogmade
- "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
- "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
- "We are enthusiastic about the knife, a great purchase."Tom from Oss
- "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
- "The knife is super! We use it for every ingredient."Gerrit from Tiel
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.