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We started working with this fledgling Vietnamese company just over a year ago when their first offerings were best described as project knives! But with our input and the blacksmith’s willingness to listen and learn, the quality of their blades and handles has improved immensely.
As the name suggests, the blades are made from old automotive leaf springs which, themselves, are usually made from 5160 carbon steel. This steel is highly regarded in the knife industry and many leading blacksmiths use leaf springs for their custom blades.
Honesuki knives are boning knives specifically designed for parting out the poultry. These blades are stiff and robust with pointed tips and a triangular profile. This design enables the user to get into the tightest places and strip the meat from the bone with a precision no other blade can achieve. It is a knife similar to the torigarasuki/garasuki.
The kurouchi finish on the blade is smooth and well-finished. And while the fit and finish are not stellar, the actual grinds of these low-cost blades are rather special. The heat treatment is also of very respectable quality. These basic blades will make a great intro knife for a new chef, a project knife for budding sharpeners, or home cooks looking for their first experience with carbon blades. Weight: 3.9 oz/ 112g
Edge Length: 146 mm
Overal Length:280 mm
Blade Thickness at Heel: 2.8 mm
Blade Height at Heel: 40.6 mm
Handle: Bubinga
Edge Grind: Even, Double Bevel
As the name suggests, the blades are made from old automotive leaf springs which, themselves, are usually made from 5160 carbon steel. This steel is highly regarded in the knife industry and many leading blacksmiths use leaf springs for their custom blades.
Honesuki knives are boning knives specifically designed for parting out the poultry. These blades are stiff and robust with pointed tips and a triangular profile. This design enables the user to get into the tightest places and strip the meat from the bone with a precision no other blade can achieve. It is a knife similar to the torigarasuki/garasuki.
The kurouchi finish on the blade is smooth and well-finished. And while the fit and finish are not stellar, the actual grinds of these low-cost blades are rather special. The heat treatment is also of very respectable quality. These basic blades will make a great intro knife for a new chef, a project knife for budding sharpeners, or home cooks looking for their first experience with carbon blades.
Reviews
15 review(s) WRITE A REVIEW (Reviews are subject to approval)
Dauvua 150mm honesukePosted By: Chuck Nishan
Got this knife as an intro carbon knife and to try out Japanese style blade , I break down a lot of birds per week and this knife is a good performer it takes and holds an edge well and has the look I want the price makes it a no brainer great knife for the money
Got this knife as an intro carbon knife and to try out Japanese style blade , I break down a lot of birds per week and this knife is a good performer it takes and holds an edge well and has the look I want the price makes it a no brainer great knife for the money
Great KnifePosted By: BT
1 people found this review helpful
I've had this knife for going on a year and I find I use it all the time. I really like Daovua knives for their unique grinds. I don't get along with many traditional Japanese knives, I find their flatter grinds and 70/30 bevels a pain to live with. Doavua blends eastern and western knife styles perfectly in my opinion. If you are more of a rock chopper these are great profiles.
The fit and finish isn't top tier quality but perfectly suitable for a daily user, and they're a cinch to sharpen. I also have their Kiri Cleaver and I'll be adding their Kiritsuke in the near future.
Keep up the great work Duovua.
1 people found this review helpful
I've had this knife for going on a year and I find I use it all the time. I really like Daovua knives for their unique grinds. I don't get along with many traditional Japanese knives, I find their flatter grinds and 70/30 bevels a pain to live with. Doavua blends eastern and western knife styles perfectly in my opinion. If you are more of a rock chopper these are great profiles.
The fit and finish isn't top tier quality but perfectly suitable for a daily user, and they're a cinch to sharpen. I also have their Kiri Cleaver and I'll be adding their Kiritsuke in the near future.
Keep up the great work Duovua.
well made
much thicker than the othersPosted By: Kaleb A Timberlake
I was really looking forward to this knife as I like the profile a lot, but it's about twice the thickness of the others, can't say I'm a fan. This feels like a camping knife compared to the others (which i LOVE) I've got a tall petty, a nakiri, and a tall nakiri... all amazing for their price point, but this one I can't say I'm a fan of, totally different blade than the rest.
I was really looking forward to this knife as I like the profile a lot, but it's about twice the thickness of the others, can't say I'm a fan. This feels like a camping knife compared to the others (which i LOVE) I've got a tall petty, a nakiri, and a tall nakiri... all amazing for their price point, but this one I can't say I'm a fan of, totally different blade than the rest.
Another workhorsePosted By: Matt Freeman
I'm a home cook, and new to using Japanese knives, as well as parting out chickens, so this affordable knife is perfect in a lot of ways. Already have the tall petty and yep, they sharpen up to a very keen edge. I'm not psychologically ready to take a beautiful work of art and get it gloppy with chicken fat, so these Dao Vuas are the perfect starter knife IMHO. I really do agree they're great for learning to sharpen and maintain a carbon-steel knife before you start using their prettier, pricier counterparts. And they're handmade themselves and ruggedly handsome to my eye at least. Insane value.
I'm a home cook, and new to using Japanese knives, as well as parting out chickens, so this affordable knife is perfect in a lot of ways. Already have the tall petty and yep, they sharpen up to a very keen edge. I'm not psychologically ready to take a beautiful work of art and get it gloppy with chicken fat, so these Dao Vuas are the perfect starter knife IMHO. I really do agree they're great for learning to sharpen and maintain a carbon-steel knife before you start using their prettier, pricier counterparts. And they're handmade themselves and ruggedly handsome to my eye at least. Insane value.
Pretty Satisfied Great Beginner Knife DaoVua HonesukiPosted By: Benjamin Nola - verified customer
Great knife for the price. Edge geometry is good and it flies through a chicken. Takes an edge easily as well. As mentioned, the edge retention isn't great, but that is stated by CKTG. Overall for the price, it's an excellent value.
Great knife for the price. Edge geometry is good and it flies through a chicken. Takes an edge easily as well. As mentioned, the edge retention isn't great, but that is stated by CKTG. Overall for the price, it's an excellent value.
Great Knife For Beginners and Intermediate Posted By: Jim H.
This knife is perfect for the new or intermediate chef or sharpener. The quality is very good for the price point (unlike what another reviewer said). And this knife will pay for itself as you buy whole chickens and break them down yourself. Check out the YouTube videos on chicken yakitori and you will learn the proper method. Great knife...enough said!
This knife is perfect for the new or intermediate chef or sharpener. The quality is very good for the price point (unlike what another reviewer said). And this knife will pay for itself as you buy whole chickens and break them down yourself. Check out the YouTube videos on chicken yakitori and you will learn the proper method. Great knife...enough said!
Great Knife for the pricePosted By: Ted S
Bought this knife on a whim looking for a new carbon daily driver I could use on the line and I'm currently breaking down a lot of chicken/duck so a poultry geared knife made sense. Beautiful knife, handle is great I just put a bit of oil on it,but the edge OOTB was horrendous. Somewhat sharp but fairly misgrounded--this was less of a problem than you'd think considering I almost always reshape my knives from the factory edge. This steel cut VERY nicely on the stone and I took it down to 1k almost certainly didn't need to the way it took an edge--I just wanted it to have my own angle on it. After only a 1k, 2k, 4k progression it is razor sharp, easily the sharpest knife in my kit now (I'm a professional chef); I didn't even bother cutting it on to my 8k or 10k stones, it didn't need it. When the say these knives are rustic they are not kidding but, as previously stated, I found the handle in great shape and the kurouchi finish is similar to the other one I have. I love the custom feel of this with the imperfections on the metal and hammer marks. Overall, extremely satisfied and already looking to buy another!
Bought this knife on a whim looking for a new carbon daily driver I could use on the line and I'm currently breaking down a lot of chicken/duck so a poultry geared knife made sense. Beautiful knife, handle is great I just put a bit of oil on it,but the edge OOTB was horrendous. Somewhat sharp but fairly misgrounded--this was less of a problem than you'd think considering I almost always reshape my knives from the factory edge. This steel cut VERY nicely on the stone and I took it down to 1k almost certainly didn't need to the way it took an edge--I just wanted it to have my own angle on it. After only a 1k, 2k, 4k progression it is razor sharp, easily the sharpest knife in my kit now (I'm a professional chef); I didn't even bother cutting it on to my 8k or 10k stones, it didn't need it. When the say these knives are rustic they are not kidding but, as previously stated, I found the handle in great shape and the kurouchi finish is similar to the other one I have. I love the custom feel of this with the imperfections on the metal and hammer marks. Overall, extremely satisfied and already looking to buy another!
Dao Vua Honesuki Tuff and ComfortablePosted By: Chuck Brant - verified customer
Took to the stones really well, initial sharpness was OK, but takes a nice edge and loves the strop. I use it for processing whole chickens and I don't baby it. Cuts through bone with no sign of chipping, it's a stout little beast. I think the the steel, blade width are perfect for a Honesuki. Edge retention is fair, but comes back with just a little stropping.
Quality of construction was much better then expected, this is an honest working knife that doesn't not need to be treated gently
Took to the stones really well, initial sharpness was OK, but takes a nice edge and loves the strop. I use it for processing whole chickens and I don't baby it. Cuts through bone with no sign of chipping, it's a stout little beast. I think the the steel, blade width are perfect for a Honesuki. Edge retention is fair, but comes back with just a little stropping.
Quality of construction was much better then expected, this is an honest working knife that doesn't not need to be treated gently
Stout, sharp, and capable!Posted By: Iggy
I got this after how well I liked the 240mm Kiritsuke of theirs so much. I like the "rustic-ness" of these blades, they have texture, no two are exactly the same, but they take a fantastic edge, and work beautifully! This one in particular is a very sturdy blade that has some thickness to it. The base of the spine on mine was 3.9mm, Works great as boning knife as well as a general utility knife.
I got this after how well I liked the 240mm Kiritsuke of theirs so much. I like the "rustic-ness" of these blades, they have texture, no two are exactly the same, but they take a fantastic edge, and work beautifully! This one in particular is a very sturdy blade that has some thickness to it. The base of the spine on mine was 3.9mm, Works great as boning knife as well as a general utility knife.
Quality fails to meet price pointPosted By: Joshua Horton - verified customer
The knife itself is interesting looking with an unusual background but overall quality doesn't justify the price. There is a slight bend at the tip of mine and it wasn't evenly sharpened out of the box. There were also many nicks and scratches on the handle, which is a shame considering how unique and beautify the handle is. Spending another $20 or so would have yielded a significant jump in quality but overall I'm satisfied with the performance so far. Be aware, when they say rough quality they mean it. Also the kurouchi finish is definitely not "smooth". Everything about the knife is rough. It has charm for sure and fits my needs but make sure you are aware before purchase.
The knife itself is interesting looking with an unusual background but overall quality doesn't justify the price. There is a slight bend at the tip of mine and it wasn't evenly sharpened out of the box. There were also many nicks and scratches on the handle, which is a shame considering how unique and beautify the handle is. Spending another $20 or so would have yielded a significant jump in quality but overall I'm satisfied with the performance so far. Be aware, when they say rough quality they mean it. Also the kurouchi finish is definitely not "smooth". Everything about the knife is rough. It has charm for sure and fits my needs but make sure you are aware before purchase.
