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Yu Kurosaki AS Juhyo Chinese Chef Knife with custom handle
Yu Kurosaki AS Juhyo Chinese Chef Knife with custom handle
Yu Kurosaki AS Juhyo Chinese Chef Knife with custom handle
Yu Kurosaki AS Juhyo Chinese Chef Knife with custom handle
Yu Kurosaki AS Juhyo Chinese Chef Knife with custom handle
Yu Kurosaki AS Juhyo Chinese Chef Knife with custom handle
Yu Kurosaki AS Juhyo Chinese Chef Knife with custom handle
Yu Kurosaki AS Juhyo Chinese Chef Knife with custom handle
Yu Kurosaki AS Juhyo Chinese Chef Knife with custom handle
Yu Kurosaki AS Juhyo Chinese Chef Knife with custom handle
Yu Kurosaki AS Juhyo Chinese Chef Knife with custom handle
Yu Kurosaki AS Juhyo Chinese Chef Knife with custom handle
Yu Kurosaki AS Juhyo Chinese Chef Knife with custom handle
Yu Kurosaki AS Juhyo Chinese Chef Knife with custom handle
Yu Kurosaki AS Juhyo Chinese Chef Knife with custom handle
Yu Kurosaki AS Juhyo Chinese Chef Knife with custom handle
Yu Kurosaki AS Juhyo Chinese Chef Knife with custom handle
Yu Kurosaki AS Juhyo Chinese Chef Knife with custom handle
Yu Kurosaki

Yu Kurosaki AS Juhyo Chinese Chef Knife with custom handle

 
 

Despite the cleaver appearance and name elsewhere, this is more like a tall nakiri so it's light, thin and extremely sharp rather than a thick heavyweight bruiser.

As such, it's not suitable for some jobs you might use a traditional cleaver for such as crushing through bone.

This incredible blade has been paired with a one-off custom red mallee burr with translucent red live edge handle with red truestone spacers from UK handle maker @letshandlethis.

 

First Impressions

With Yu Kurosaki's knives, you know what you're going to get and the Juhyo is another well made, nicely ground and efficient slicer. Sharp right out of the box and light and nimble in hand you're going to enjoy cooking with it.

Beauty

Among his many talents, Yu Kurosaki is known for experimenting with different finish styles and creating new ways and hammer shapes to create the new designs on his knives and the Juhyo is a little different in that respect. 

It's essentially the hammer finish you find on his Raijin knives with the long sweeping indents although as this is different to his normal preference for stainless and polished VG10. 

The kurouchi finish and carbon steel AS core mean it's both familiar and definitely "very Kurosaki" it's fun to see something a little different too.

In Hand

The tall Chinese Chef knife is actually remarkably comfortable and easy to use despite its slightly unusual height when you consider it's essentially a tall nakiri (and not as some places label - a cleaver). 

It's very light and slices beautifully.

Durability

Stainless clad Aogami Super with the kurouchi finish is a classic and easy to sharpen combination widely used by Japanese blacksmiths so you'll have no problems caring for it and enjoying the benefits of an easy to sharpen and durable steel.

Ease of Care

Just follow our normal care and storage instructions.

Our Verdict

You won't be surprised to hear that we think the Juhyo is a good looking knife, the fit and finish are excellent as you would expect and they sit at a very competitive price point where there are a lot of excellent knives and it's absolutely at home in this price bracket.

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Want to see a little more of the knife? Check out what the knife looks like in hand and up close.