Daovua 52100 Bunka 165mm. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds including kitchen knives.Maker: Daovua
Location: Vietnam
Steel: 52100
Edge: Even
Weight: 4.6 oz (130g)
Blade Length: 164mm
Overall Length: 310mm
Spine Thickness at Heel: 2.5mm
Blade Height at Heel: 46.8mm
Photos by Gustavo Bermudez
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Impressively sharp out of the box, June 6, 2024Posted By: Gregory
Excellent beginner knife for someone looking for a high carbon steel blade that’s ready to go out of the box. Great price for a simple, easy to care for, no frills blade that’ll last a long time. 132g is extremely comfortable with a pinch grip.
Excellent beginner knife for someone looking for a high carbon steel blade that’s ready to go out of the box. Great price for a simple, easy to care for, no frills blade that’ll last a long time. 132g is extremely comfortable with a pinch grip.
First impression Posted By: Larry Johnson
19 people found this review helpful
Very light blade. Decent taper down to the edge. Sharp enough ootb; I touched it up on a Binsui then a progression on denim (3 micron diamond ), then balsa (1 micron diamond). I got a sharp and polished edge that cut well. It didn’t get a major workout, but it glided through Tri tip and pork tenderloin with ease.
The steel is very reactive and immediately started to form a patina. I’m guessing it will be gray before too long. I’m good with that; it will stay in my main rotation along with a Chuka bocho and a couple of petties.
It’s a little rough around the choil, and the spacer between the handle and ferrule is a bit rough. But the nashiji finish is nice and it is well balanced.
I’ll follow up on the edge retention soon.
19 people found this review helpful
Very light blade. Decent taper down to the edge. Sharp enough ootb; I touched it up on a Binsui then a progression on denim (3 micron diamond ), then balsa (1 micron diamond). I got a sharp and polished edge that cut well. It didn’t get a major workout, but it glided through Tri tip and pork tenderloin with ease.
The steel is very reactive and immediately started to form a patina. I’m guessing it will be gray before too long. I’m good with that; it will stay in my main rotation along with a Chuka bocho and a couple of petties.
It’s a little rough around the choil, and the spacer between the handle and ferrule is a bit rough. But the nashiji finish is nice and it is well balanced.
I’ll follow up on the edge retention soon.
