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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 impressedPosted By: Tyce Hancock
10 people found this review helpful
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.
10 people found this review helpful
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.
