Joyce Chen , Chinese Kitchen Knife, 8-Inch

This is a hollow ground blade (not flat ground) which does not cut straight. The blade tends to want to rotate in the cut because of this. Get a knife with a flat ground blade, not this one. You can see the ground part at the bottom of the blade. It is a cheaper way to make knives.

this knife looks great. I love the wood handle and the blade. the problem is that the blade is made from a non durable metal so it will lose it's edge almost immidiatly. I was surprised upon using this product. it was made in japan and I love Japanese knives but this is just a knock off. that being said if you don't mind sharpening your knife often it's a fairly nice buy for the price.

I bought this Joyce Chen Chinese Kitchen Knife (clever) after owning one for the past 11 years as a wedding gift. Over the years I have used the one I own for everything from slicing tomatoes to separating rib steaks. I know it is not recommeded for bone cutting/breaking but it has worked well and resharpened well. I am very satisfied with the one I own. The only downside is with the wooden handle, like all wood it takes some extra care. If you let it dry out it will crack but with a little TLC and mineral oil it is okay.

I have had my knife going on 8 years now, and it continues to be one of my three favorites, and my default knife for vegetables (chopping, mincing, dicing, julienne), beef, and most any "cutting-board" style task. I prefer it to my lovely French style chef's knife, although that sees a lot of use, too. I have a REALLY nice nakiri, and the poor thing almost never sees the light of day thanks to this knife (although this one is a bit awkward for, say, carving flowers out of fruit.)It doesn't require as much sharpening as you'd expect, and the quality will blow knives 3 times the price out of the water. (You don't see many truly high-dollar/high-quality Chinese cook's knives in the U.S., so I'm guessing that something like this made of folded steel would be notably superior, but if I had the option, I'd still stick with my Joyce Chen.)Feels good in the hand, and is a solid little knife. I've asked a lot of it, and it's stepped up VERY nicely. Its larger blade takes a bit of getting used to for those who aren't familiar with this style of knife, but I can take apart a whole chicken with it in no time flat, and I can finely (razor thin) chop celery an entire bunch at a time.Bottom line: I love my knife.

The handle provided a firm and comfortable grip. The blade is sharp and the weight of the knife gave firm slicing and chopping. Pretty satisfied with the purchase.

I have had this knife for a long time. I use it a lot for my food prep.. It is perfect for veg.. prep.. At the end of dicing I just scrape the pieces onto the knife and transfer it. I wouldn't be without it. I find the edge is fine and do touch it up with my sharpening tool just prior to using

The knife is well made and the blade is exceptionally sharp. The only draw-back is the handle which seems to small for the average hand.

About 20 years ago I bought a Joyce Chen kitchen knife - 8 inch and I love it. I use it virtually every day for mostly chopping and some slicing. My stepdaughter liked the knife and I bought this for her. It's not the same quality that I have; my knife has a forged handle with studs, this is cheap and I'm not sure how it will hold up.