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Daovua Leaf Spring Piranha Cleaver 185mm. This is a type of Korean butcher knife. Great for chopping and breaking down proteins, and it can take a punch. These knives are easy to handle and have an interesting and cool look. This comes with a D handle and features leaf spring steel recycled from autos.
Made By Daovua in Vietnam. Home of the Barefoot Blacksmith. Steel: Leaf Spring Carbon Steel
Handle: D Shape
Weight: 8.5 oz/ 242g
Blade Length: 190mm
Overall Length: 307mm
Spine Thickness at Heel: 3.1mm
Blade Height at Heel: 84.9mm
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval)
My first "real knife"Posted By: Michael
2 people found this review helpful
I got this knife a couple years ago for a gift from my parents-who are pretty naive when it comes to knives in general. But they heard I wanted to get a nicer knife(knives) because I do a decent amount of cooking and my Chicago brand wasn't cutting it-pun intended.
First off, this was my first carbon knife ever-I was pretty naive with carbon knives but after a couple years I've learned a lot! For the price and quality it's a great knife-although I wish I had started with a gyuto-this knife taught me that: carbon holds an edge longer, I prefer a flatter cutting knife, and that I LOVE the Wa style handle over the Western.
2 people found this review helpful
I got this knife a couple years ago for a gift from my parents-who are pretty naive when it comes to knives in general. But they heard I wanted to get a nicer knife(knives) because I do a decent amount of cooking and my Chicago brand wasn't cutting it-pun intended.
First off, this was my first carbon knife ever-I was pretty naive with carbon knives but after a couple years I've learned a lot! For the price and quality it's a great knife-although I wish I had started with a gyuto-this knife taught me that: carbon holds an edge longer, I prefer a flatter cutting knife, and that I LOVE the Wa style handle over the Western.
A better wayPosted By: David Marshall
2 people found this review helpful
I have always preferred high carbon steel knives for edge retention. Most of my knives were butcher blades from the late 1800's. I started seeing the Serbian chef knives recently, but an independent web review guided me to Chef knives to go for the Daovua leaf spring piranha. The Daovua blades are high carbon steel that hold a razor sharp edge, yet are light and well balanced. Even rutabaga slices easily without effort. So far, it has become my favorite blade for meal preparation.
2 people found this review helpful
I have always preferred high carbon steel knives for edge retention. Most of my knives were butcher blades from the late 1800's. I started seeing the Serbian chef knives recently, but an independent web review guided me to Chef knives to go for the Daovua leaf spring piranha. The Daovua blades are high carbon steel that hold a razor sharp edge, yet are light and well balanced. Even rutabaga slices easily without effort. So far, it has become my favorite blade for meal preparation.
Nice cleaverPosted By: Brian
5 people found this review helpful
Excellent fit and finish for the price point. Nice flat blade came with a good toothy, cutting edge. I was able to touch up to razor sharp with minimal effort. My daughter wanted a tall Asian cleaver, and she is loving this one. You can't go wrong.
5 people found this review helpful
Excellent fit and finish for the price point. Nice flat blade came with a good toothy, cutting edge. I was able to touch up to razor sharp with minimal effort. My daughter wanted a tall Asian cleaver, and she is loving this one. You can't go wrong.
