These Daovua knives are flying off the shelves as soon as we receive them. We started working with this fledgling Vietnamese company less than a year ago. Back then their first offerings were best described as project knives! But with our input and the blacksmith’s willingness to listen and learn, their quality has improved immensely.
The kurouchi finish is now very smooth and long-lasting. The grinding is far more sophisticated. And the handle is a vast improvement over the originals. These are now very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.
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.
This is the Naht family's first attempt at a petty and we are extremely pleased with the cutting performance. The heat treatment is also of a very respectable quality. Out of the box or with a quick trip to your stones, this knife will cut!
So if you are looking to enter the world of carbon steel knives or you want to get into sharpening, we highly recommend this fun and functional knife. Our customers are certainly responding very favorably for all the right reasons! Please remember these are made under crude conditions with used steel so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches odd sizes, different handles etc. If you're into great fit and finish or are overly particular run away! If you want to try a cool piece of living history and you're not uptight about a crude but cool cutting tool then you'll love it.Maker: Daovua
The Nhat Family (Barefoot Blacksmith)
Steel: Recycled Leaf Spring Carbon Steel
Location: Vietnam
Edge: Double Bevel 50/50
Weight: 4.1 oz/ 116g
Blade Length: 215mm
Overall Length: 365mm
Spine Thickness at Heel: 2.5mm
Blade Height at Heel: 32.3mm
Handle Varies but the current picture is what most of them look like
The kurouchi finish is now very smooth and long-lasting. The grinding is far more sophisticated. And the handle is a vast improvement over the originals. These are now very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.
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.
This is the Naht family's first attempt at a petty and we are extremely pleased with the cutting performance. The heat treatment is also of a very respectable quality. Out of the box or with a quick trip to your stones, this knife will cut!
So if you are looking to enter the world of carbon steel knives or you want to get into sharpening, we highly recommend this fun and functional knife. Our customers are certainly responding very favorably for all the right reasons! Please remember these are made under crude conditions with used steel so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches odd sizes, different handles etc. If you're into great fit and finish or are overly particular run away! If you want to try a cool piece of living history and you're not uptight about a crude but cool cutting tool then you'll love it.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Second one, July 11, 2024Posted By: Larry Johnson
I reluctantly emptied my bag and passed my leaf spring knives to my son along with a Binsui JNAT. This was my go to knife on the line and the perfect length for trimming beef and poultry and board work during service.
I missed it so much I bought another one. I don’t mind touching up the edge midday on a heavy prep day. It sharpens up quickly and responds well to Buffalo with a spritz of CBN.
Must have for a working chef.
I reluctantly emptied my bag and passed my leaf spring knives to my son along with a Binsui JNAT. This was my go to knife on the line and the perfect length for trimming beef and poultry and board work during service.
I missed it so much I bought another one. I don’t mind touching up the edge midday on a heavy prep day. It sharpens up quickly and responds well to Buffalo with a spritz of CBN.
Must have for a working chef.
Great bladePosted By: Larry Johnson
6 people found this review helpful
It seemed odd to me that a petty knife is this long; I use it to slice cooked meats before playing. Glides through short ribs, chicken breast, and pork tenderloin like butter. So I use it more like a short sujihiki.
Easy to keep razor sharp. A few passes on my Cerax 1000 and denim strop and it’s good to go. So you Dao Vua haters should perhaps take note; these are great blades that can withstand the rigors of a busy kitchen.
6 people found this review helpful
It seemed odd to me that a petty knife is this long; I use it to slice cooked meats before playing. Glides through short ribs, chicken breast, and pork tenderloin like butter. So I use it more like a short sujihiki.
Easy to keep razor sharp. A few passes on my Cerax 1000 and denim strop and it’s good to go. So you Dao Vua haters should perhaps take note; these are great blades that can withstand the rigors of a busy kitchen.
