Product Description

When it comes to precision kitchen tasks, having the proper tool makes all the difference in terms of results, and stress reduction for the cook. If you've decided to tackle sushi-making at home, by all means equip yourself properly. This knife is identical to those used by sushi chefs. In the traditional Japanese manner, the thin blade is sharpened on the right side only. A single edge cuts more cleanly and faster than a double edged knife.

Product Details

• Amazon Sales Rank: #18603 in Kitchen & Housewares
• Color: Blonde
• Brand: Joyce Chen
• Model: 55-1110
• Dimensions: .50 pounds

Features

• 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.

Customer Reviews

not too shabby
I'm pretty new to making sushi. My rolls always used to flatten out when I tried to cut them. I figured this was the knife's fault (even though I sharpen my knives till they're almost razor-sharp), so I bought this knife. I like the quality of this knife, but in practice, this knife really doesn't cut sushi better than a double-edged chef's knife that's been sharpened to a very fine edge. If you're new to making sushi and are having problems with your rolls flattening when you cut them, work on your technique first. I learned to flatten out the rice *much* more than I had been doing, and also to line up 3 or 4 rolls next to each other and cut them all at the same time (their sidewalls hold each other up and prevent flattening). Then, if you're still unhappy with your rolls, get this knife. :)

Good Quality for the Price.
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.

Off with their heads!
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.