Joyce Chen Sushi Knife

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. :)

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.

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.

Works way better than I expected. We haven't used it a ton, but I'm completely happy with what I received.

Price to quality ratio is exellent.It is not the top knife but if you are not professional cook you probably won't need much better then this well made knife