Daovua 52100 Gyuto 240mm. 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: 6.2 oz (170g)
Blade Length: 240mm
Overall Length: 395mm
Spine Thickness at Heel: 1.9mm
Blade Height at Heel: 49.8mm
Handles vary from knife to knife. If you’re picky ask for a picture and we will provide it. You won’t get the one pictured.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Tremendous value, March 14, 2025Posted By: Matt C
I’ve been using this knife daily for over a year now. Not only has it never disappointed, it has never ceased to surprise me how well made it is. It’s light years ahead of the previous Daovua generations and that’s no hyperbole. The steel holds an edge that doesn’t quit and the grind (at least on my knife) allows for a sharpness that blows away any of my Japanese gyutos. I strop it daily, sharpen it on stones maybe once every three months, and it consistently cuts like a razor. Easily my favorite and most dependable gyuto. That said, I wasn’t a fan of the stock look so I put my own handle on it and did some significant relief work on the choil and neck but that was just cosmetic. If you’re looking for the utilitarian performance of an upper mid-range Japanese offering for less than one third the cost, then this is your knife.
I’ve been using this knife daily for over a year now. Not only has it never disappointed, it has never ceased to surprise me how well made it is. It’s light years ahead of the previous Daovua generations and that’s no hyperbole. The steel holds an edge that doesn’t quit and the grind (at least on my knife) allows for a sharpness that blows away any of my Japanese gyutos. I strop it daily, sharpen it on stones maybe once every three months, and it consistently cuts like a razor. Easily my favorite and most dependable gyuto. That said, I wasn’t a fan of the stock look so I put my own handle on it and did some significant relief work on the choil and neck but that was just cosmetic. If you’re looking for the utilitarian performance of an upper mid-range Japanese offering for less than one third the cost, then this is your knife.
Daovua 52100Posted By: BRENT D HARVEY
14 people found this review helpful
Wow, I've owned several daovua knives since cktg started carrying them. What was an evolution just became a revolution. Is it perfect? No , but it's such a leap forward, edge retention is MUCH better, the grinds have improved by leaps and bounds. It feels much more alive than previous versions.... And for the price.....solid 5 stars
14 people found this review helpful
Wow, I've owned several daovua knives since cktg started carrying them. What was an evolution just became a revolution. Is it perfect? No , but it's such a leap forward, edge retention is MUCH better, the grinds have improved by leaps and bounds. It feels much more alive than previous versions.... And for the price.....solid 5 stars
