Joyce Chen 55-1110, Sushi Knife
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- Knife based on traditional Japanese cutlery
- Precision ground, high carbon steel blade
- Traditional Ho wood handle
- Gift Boxed
- Perfect for slicing seafood, vegetables, and other ingredients for sushi and sashimi.
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Top Customer Reviews
It is great for lopping off the little sushi roll ends and turning them into bite-sized snacks without squishing the roll. Fun stuff!
It cannot be run through the dishwasher, but is easy to clean by hand.
The handle is called "ho wood" and it took quite a bit of research to find out what this is. Turns out it is the dried wood of a Japanese Cyprus, and has natural oils in it with antibacterial properties. Makes sense that it is traditionally used with sushi knives given the importance of cleanliness when dealing with uncooked foods.
This is a much better quality knife than the price would suggest. To get better than this will require at least four to five times the money, which for me was not worth it given that it is essentially a single-tasker. You can use it for other things, of course, but mostly it is just to cleanly cut the rolls.
Why? Because I loved going out for sushi. And all those flashy Japanese guys had huge knives to cut very small pieces of fish. I sat at the bar/counter, ordered a lot of omakase, and talked to the man making my food. I asked a lot of questions. And most important, I watched. Observe the techniques. Mimicry is a very primal, basic, and effective way to learn. As time passed, I was brave enough to venture to my local Japanese market. From there, it is all practice. Practice makes perfect.
Yes, you can make your own sushi. With a little practice, it might even get good. It won't be perfect. But that is why we cook dinner at home, but dine in restaurants. There is a reason why master chefs command such fame and fortune. Just remember that what we eat here in the U.S.A., is really nothing like what they have in Japan. Real Japanese do not eat California rolls, Manhattan rolls, and Philadelphia rolls.
So if you are nervous about handling raw fish, or simply can not get sashimi grade fish in your area, use your imagination. You can make your rolls with smoked salmon and cream cheese. At my house, we make rolls with left-over roast beef, and whatever else we had to go with the roast. You can also make a roll with leftover chicken and a little teriyaki sauce.
Now back to the knife. It does a great job of slicing. But this is a special purpose tool.Read more ›
It's a delight to prepare the rolls now. Cutting them is a snap - they never tear nor break life before.
Most Recent Customer Reviews
I must say this is the most expensive knife i've bought but it's great quality for doing sushi at home. Cuts through tuna like butter.Published on March 6, 2013 by Brittany
I am not a chef. I am not even a very avid cook. I am just a 30 year old male, and I bought this knife when I was going through my "I ll cook my own sushi at home" phase, last... Read morePublished on February 3, 2012 by Dimitris
The knife looks as described. The knife blade is extremely dull and did not sharpen with a quality stone. Read morePublished on December 21, 2011 by Bill241
Joyce Chen's Sushi knife works well for me. It has both length and sharpness that performs well in slicing sushi rolls and raw fish, I would not hesitate to buy another for myself... Read morePublished on December 12, 2011 by Channel 200
Bought this knife looking at the good reviews on Amazon. Generally that works , but not with this product. The quality is sub par and it has rust stains all over within 2 months. Read morePublished on August 15, 2011 by AZB
I ordered this knife on December 7 for a Christmas gift for my son. It finally arrived on December 28. Read morePublished on February 18, 2010 by D. Stafford