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Joyce Chen 55-1110, Sushi Knife


Currently unavailable.
We don't know when or if this item will be back in stock.
  • 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.


Product Details

  • Shipping Weight: 1 pounds
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B0000DDXCZ
  • Item model number: 55-1110
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #129,388 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Discontinued by manufacturer: Yes
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Product Description

Joyce Chen opened her first restaurant in Cambridge, Massachusetts in 1958. She found that the selection and quality of Chinese cookware in America didn't live up to her high standards¿ so she developed her own. Today, Joyce Chen Products sources from all over the Pacific Rim to bring the best of Asia to you. This 8" Japanese Sushi Knife is based on traditional Japanese cutlery. Its precision ground, high carbon steel blade holds an extremely sharp edge. Ho wood handle provides a comfortable grip and allows for excellent blade control. Perfect for slicing seafood, vegetables, and other ingredients for sushi and sashimi.

Customer Questions & Answers

Customer Reviews

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See all 16 customer reviews
Cuts through tuna like butter.
Brittany Comiskey
Just remember that what we eat here in the U.S.A., is really nothing like what they have in Japan.
Inspector Nash Bridges
This knife is better than even anticipated.
Kirsten

Most Helpful Customer Reviews

30 of 31 people found the following review helpful By Sean P. Logue VINE VOICE on October 16, 2007
Verified Purchase
I like high quality knives, and I already have a complete set of Henkels, so it was hard for me to justify getting a knife just to cut sushi rolls. But, I wanted to try using a traditional Japanese knife that is ground on only one side as this one is. Note that this one is ground for right-hand use, though I'm fairly certain it will still cut just as well when used left-handed.

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.
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5 of 6 people found the following review helpful By Kirsten on May 29, 2007
This knife is better than even anticipated. It is well worth the money. The cut it creates is very clean and smooth. Would definately recommend! Especially for the price, it is a great knife. I have seen them much more expensive, but this one works just as great. I wish it came in a better case than the piece of cardboard it came in, but it will do.
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1 of 1 people found the following review helpful By floridagirl on February 25, 2013
Verified Purchase
this is a great knife for the price..great for cutting sushi...if someone said it was not sharp they definitely received a different knife then I did..this knife could cut your finger off if you are not careful..great for cutting sushi..if you haven't cut sushi before the trick is dipping the knife in water and pointing the knife downward so the water slighting drips down the knife when cutting,.,,, the rice won't stick this way..and this knife can make that cut easy
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1 of 1 people found the following review helpful By Gilad Novik on March 17, 2012
Verified Purchase
I've used to use a steak knife before and sharpen it before I cut sushi, when I've decided to buy a real sushi knife.

It's a delight to prepare the rolls now. Cutting them is a snap - they never tear nor break life before.
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4 of 6 people found the following review helpful By Workerbee on August 26, 2007
Verified Purchase
Works way better than I expected. We haven't used it a ton, but I'm completely happy with what I received.
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2 of 3 people found the following review helpful By Inspector Nash Bridges on November 20, 2012
Verified Purchase
Back when I had more hair on my head, less of a belly, and could walk a little straighter, I procured a Bunmei 12 inch Tako Sashimi - Sushi Knife and a Bunmei 12 inch Yanagi Sashimi - Sushi Knife.

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 ›
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2 of 3 people found the following review helpful By TV on July 21, 2008
Verified Purchase
Didn't have great expectation since the price range for Sushi knives is pretty wide. For a novice sushi maker like me, this is plenty good. The blade is well-crafted and the bamboo handle is nice. It would have been nice to have a scabbard for it but I just replaced one of the rarely-used knives in my knife block.
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By Brittany Comiskey on March 6, 2013
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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.
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