- Knife Brands
Knife Brands- Anryu Hamono
- Artifex
- CCK Cleavers
- Chopper King
- Daovua Knives
- Doberman Forge
- Doi Knives
- Enami Knives
- Enjin Knives
- Gihei Knives
- Harukaze Knives
- Hatsukokoro Knives
- Hinokuni Knives
- Ishikawa Knives
- Kajiwara Hamono
- Kamo, (Katsuyasu)
- Kamo, (Shiro)
- Kanehide Knives
- Kanetsugu Cutlery
- Kanjo Knives
- Karaku Knives
- Katayama Knives
- Kato (Yoshimi)
- Kawasaki Kajiya
- Kikuichi Knives
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kotetsu Knives
- Kurosaki Knives
- Kurotori Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masui Knives
- Masutani Knives
- Matsubara Knives
- Miki Hamono
- Mikisyo Hamono
- Misuzu Knives
- Knife Types
- Accessories
Accessories
- Add On Items
- Blade Guards
- Carbon Steel Pots & Pans
- Chef Equipment
- Chopsticks
- Cutting Boards
- Higo Folders, Hunters, Axes
- Gift Ideas
- Hand Held Sharpeners
- Kitchen Tools
- Kitchen Shears
- Knife Bags
- Knife Sharpeners
- Knife Sharpening Service
- Knife Storage
- Peelers & Tweezers
- Sayas
- Sharpening Accessories
- Sharpening Steels
- Sharpening Stones
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
Daovua 52100 Gyuto 210mm. 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.Weight: 5.4 oz (155g)
Blade Length: 213mm
Overall Length: 365mm
Spine Thickness at Heel: 2.1mm
Blade Height at Heel: 48.5mm
Handles vary from knife to knife.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Very impressed, December 19, 2022Posted By: Tyce Hancock
If you are willing to put extra time and care into the knife, you will end up with a scary sharp blade with better-than-expected quality. I only rated it four stars because it is more corrosive than any other carbon steel knife I have seen, and it was majorly flawed OTB. A very short amount of time on some stones with proper technique has made it extremely sharp and my go-to knife for daily professional kitchen work.
If you are willing to put extra time and care into the knife, you will end up with a scary sharp blade with better-than-expected quality. I only rated it four stars because it is more corrosive than any other carbon steel knife I have seen, and it was majorly flawed OTB. A very short amount of time on some stones with proper technique has made it extremely sharp and my go-to knife for daily professional kitchen work.
