Joyce Chen , Chinese Kitchen Knife, 8-Inch

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.

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.

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.

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.

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 bought this knife about 5 years ago and, along with a paring knife, it's the only knife that I use. It's not fancy, it's not expensive, but it gets the job done. I'm almost embarrassed to admit, but I've done nothing but hone it until I bought a whetstone a few weeks ago. It seems to hold its blade pretty well. One of these days, I'll graduate to some fancier fare, but until then, I'm happy to call this my "go to" knife.

This knife is the one to own. MUCH better than the more expensive german style big kitchen knives, which are very slippery to handle and seem to dull very quickly. You can really whack big stuff like melons (I even did a coconut once), but also do delicate work on tomatoes. The tip (corner) is very sharp and more maneuverable than you would think. The only reason I didn't give this 5 stars is because there are other, cheaper asian knives though maybe not quite as solid, which you can buy in any china town for a fraction of the cost. But you really can't go wrong either way, especially if you want the designer wood handle.