Daovua Vietnamese kitchen knives are made by the Nhat family in Vietnam, forged by hand from recycled automotive leaf spring steel - typically 5160, a chromium-vanadium carbon alloy used in vehicle suspension systems that was never intended for kitchen cutlery but turns out to be exceptionally well suited to it. Tough, reactive, and fast to sharpen, leaf spring steel has been a quiet favorite among certain blacksmiths for generations. The Nhat family brings it to the table without pretense: these are working knives with a forge finish, hammer marks, and the kind of character that comes from prioritizing performance over cosmetics.
This is a classic gyuto profile that has been magnified, making it well suited for push cutting, slicing, and general prep work. The spine runs 2mm at the heel and tapers toward a fine edge that is capable of taking a genuinely razor-sharp edge on water stones. The blade profile has a noticeable rock to it, which suits slicing and rocking cuts well. The minor variations in fit, finish, and dimensions are part of the deal with a handmade knife at this price. Several reviewers of other Daovua knives strongly recommend adding the CKTG finish sharpening service at checkout - the out-of-the-box edge varies, and the sharpening service gives you a reliable reference for what this steel is actually capable of.
Care Instructions: This is a reactive high-carbon steel kitchen knife and will develop a natural patina with use. Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a saya or blade guard, or on a magnetic strip to protect the edge.
Each knife is made by hand so measurements may vary.Origin: Vietnam (Nhat Family Workshop)
Construction: Hand Forged, Mono Steel
Edge Steel: High-Carbon Leaf Spring Steel
Finish: Kurouchi (Rustic Black Finish)
Edge Grind: Even, Double Bevel
Handle: Octagonal (wood type and color vary)
Weight: 7.7 oz (220 g)
Blade Length: 240 mm
Total Length: 405 mm
Spine Thickness at Heel: 2 mm
Blade Height: 70 mm
This is a classic gyuto profile that has been magnified, making it well suited for push cutting, slicing, and general prep work. The spine runs 2mm at the heel and tapers toward a fine edge that is capable of taking a genuinely razor-sharp edge on water stones. The blade profile has a noticeable rock to it, which suits slicing and rocking cuts well. The minor variations in fit, finish, and dimensions are part of the deal with a handmade knife at this price. Several reviewers of other Daovua knives strongly recommend adding the CKTG finish sharpening service at checkout - the out-of-the-box edge varies, and the sharpening service gives you a reliable reference for what this steel is actually capable of.
Care Instructions: This is a reactive high-carbon steel kitchen knife and will develop a natural patina with use. Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a saya or blade guard, or on a magnetic strip to protect the edge.
Each knife is made by hand so measurements may vary.
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