JapanBargain 1563, Japanese Excessive Carbon Stainless Metal Fruit Knife, Paring Knife Made in Japan
$9.99
Worth: $9.99
(as of Feb 17, 2025 00:22:50 UTC – Particulars)
Blade Size: 3.5″ Blade, 8 7/8″. general Resist Rust, Stain Free, Dishwasher-safe and Very Simple to Re-Sharpen Materials for Blade : No Rusting Japanese Excessive Carbon Stainless Metal Blade (Will Not Rust, Stain Free, Dishwasher-safe) Materials for Deal with/Sheath : Densely Grained Real Japanese Oak wooden. Hand Sharpened by Skilled Japanese Maker for lengthy lasting Sharp Edge. The knife has a pointed finish for shut reducing . The paring knife can be utilized throughout the kitchen.
Comes with a brown scabbard for defense of blade
Made out of Lovely brown wooden
The blade is 4″ lengthy
The knife has a pointed finish for shut reducing
Prospects say
Prospects discover the kitchen knife has a pointy blade that stays very sharp even after heavy use. They respect its well-built, light-weight building with light-weight wooden handles. Many take into account it product for the value and take into account it a wonderful worth for the cash. The design can be appreciated, with prospects praising the attractive wooden end.
AI-generated from the textual content of buyer critiques
10 reviews for JapanBargain 1563, Japanese Excessive Carbon Stainless Metal Fruit Knife, Paring Knife Made in Japan
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Kyle Dimarco –
Blade is very good quality
Love these knifes. I bought the whole set. They cheap for those who don’t wanna pay 200 each for a knife that does the same thing. The handles are lightweight wood that is unfinished and can be finished by the user. Blade is very sharp on some of the knifes. You will need to sometimes sharpen them once received if you bought a few.
Unamused –
An excellent knife, regardless of price.
I have read several fair reviews, and they are mostly positive, but owning several of them, I feel compelled to point out a couple of oversights by other reviewers.Firstly, I have read several reviews that describe some of the knives as being “too light” or “less sturdy” than others of the same type. They are indeed substantially lighter than many knives of similar style, BUT this is a positive for those folks who actually know how to use a knife. I’m no professional chef, but I know how to use a knife for cutting. These knives are razor sharp, and hold a good edge for a long time when properly used and cared for. They also sharpen relatively easily. That said, if you are looking to cut through bone, get a saw or a cleaver. These knives are designed for cutting flesh and vegetables, not quartering a steer. If you use these knives for cutting up food, they are wonderful. If you use them to chop down walnut saplings in the back yard, there are other, better knives. Think of them as surgical instruments, not hatchets, and they’ll serve you well.Secondly, the handles are raw wood. When you get the knife or knives, buy a small can of polyurethane and simply dip the handles and then hang the knife point up, allowing the excess to run off onto a newspaper. leave the knife hanging for 24 hours to allow the finish on the handle to cure. Steel wool the handle lightly with 0000 steel wool, and repeat the dip-hang-cure-steel wool process to get 3 or 4 good coats of polyurethane into the handle. This brings out the beauty of the wooden handles and toughens them considerably as well. It also prevents oils from hands or foods to build up in the wood’s grain. I did this to the first of these knives I bought 4 years ago, and the finish is lasting and makes the knife cleaner as well.Lastly, hand wash and then hand dry these knives. They are not for the dishwasher. the hidden-tang handles hold moisture against the blade’s tang and will eventually corrode even stainless steel (which is really stain-resistant, not stainLESS). Oil them occasionally with a drop of mineral oil, and sharpen as necessary.With a little care, these knives will be among the finest you own, and after acclimating to the different weight and balance of them, they will quickly become your favorite knives, lasting you for many years.
Lu –
Great Chopping Knife, but not Chinese Chopping Knife
Pros:Durability and WeightThe Sekiryu “Chinese” Chopping Knife is a great overall product. The product is made in Japan, and with that offers great sharpness as well as durability. The knife is very well balanced, whereas the blade is not too heavy and the handle not too light; giving the person chopping very precise control (excellent for chopping very fast, although do be careful due to how sharp this thing is). In fact, the blade itself is very light, lighter than any other Chinese knife I have used (Note, I am Chinese and I have used the so call “cleaver” a lot).SharpnessDid I mention the knife was very sharp? You will have no problem slicing any vegetables or meats to thin little slices with this knife. I have been using the knife for a few weeks, almost every night, and the blade still perform great. Although, keep in mind most Chinese knife have cleaver-like blade because it is meant to be warn down and resharpened. I have no doubt a knife like this will last five to ten years if properly cared for.Cons:Feels Very BrittleYes, I did say the knife was durable and it shows in the craftsmanship. The knife will definitively last if one use it properly. However, the light-weight nature of the blade makes it feel very brittle. I almost fear using the knife on any real hard substance that would damage or chip it in anyway. When I tried cutting some small bones with the knife, it was very ineffective. Using it on bones for too long would definitively result in chipping the blade. My real problem with the knife (also the reason for taking a star off), is that it called itself a Chinese chopping knife when it is just a light weight knife. Even a cleaver does a reasonable job at cutting through bones.SummaryThis knife is by no mean bad in any stretch of the imagination. For meats (with no bones) or vegetables, this knife makes quick work of it. However, I would not call this a Chinese knife or a cleaver because it does a poor job of cutting hard material like bones. The quality of the knife is also better than many other I have bought, so I expect this knife will last a long time when only using it for vegetables and meats.
LnM –
JapanBargain 1564, Chinese Chopping Knife Japanese LOVE this knife! bought a second spare. Sharp!
I’ve been cooking for 50 years, and I do love this knife! I’ve had one for several years.~~It is so sharp, and works wonderfully! I waited for 2 years for it to get a little less expensive to buy another to have as backup when the first one gets old.~So sharp! Will slice a tomato, or slice your meats like for butchering, cutting up chicken, etc. Cuts right thru the joints. Great all around knife.~Definitely recommend!
D –
It’s a budget knife
This is very much a budget knife – the steel is quite soft and easily misaligned, requiring frequent honing. The knife also doesn’t seem to hold an edge for too long, but if you know how to sharpen it, it isn’t a problem. The handle is pretty rough – I smoothed it down and finished it with some board oil to make it nicer to handle.Overall you get what you pay for, so no real complaints.
IAN LE –
Good knife for vegetables cut. Good price. Fast delivery.However itâs not so good when I use to cut the sashimi.Return to buy knife without holes. Customer service is great.
Abel –
Muy bueno,
SIVA VINAYAGAM –
Good knife
Sudesh Prabhu –
Not as sharp, but looks authentic. I am a collector
Nomad –
The knife is not true to the images shown in the listing, which I’m lowkey unsatisfied with. It’s sharp out of the box but it’s still better to sharpen with whetstone before you use it on any food. Specs in terms of dimensions are true to listing.