About the Shape -The Chinese cleaver (chuka-bocho in Japanese) is a unique and versatile shape of the knife. For many classically trained Chinese chefs, these hefty blades are their chef's knife, performing nearly every kitchen task imaginable. Those who have trained seriously can wield these with precision and grace rarely seen in western kitchens. They come in a variety of blade thicknesses, ranging from razor-thin for slicing garlic, to wedge-thick for splitting bones. Many chefs will sharpen different parts of their chuka-bocho for different purposes, allowing them to do everything with one large blade.
About Yu Kurosaki -It’s best to think of Kurosaki-san as an Anakin Skywalker of sorts, he’s incredibly talented and half the age of his colleagues. Imagine how great his knives will be when he’s Obi-Wan’s age. He never felt that he was a natural blacksmith until he sold his first knife and saw the joy it brought to the customer. Over the years, Kurosaki san has continually experimented with different steels, handles, finishes and shapes. He is best known for his one-of-a-kind flashy pieces, but also has a couple of amazing staple lines at Knifewear.