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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
1 review(s) WRITE A REVIEW (Reviews are subject to approval) First impression , November 19, 2022Posted By: Larry Johnson
8 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.
8 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.
