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.
Each knife is made by hand so all measurements are approximations.Weight: 5.4 oz (155 g)
Edge Length: 213 mm
Total Length: 365 mm
Spine Thickness at Heel: 2 mm
Blade Height: 49 mm
Handle: Octagonal (color and wood type vary)
Each knife is made by hand so all measurements are approximations.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval)
beginner favorite and affordable uniqueness , May 23, 2025Posted By: jake
I have a small collection of these DaoVoa's going at this point, 2 V2's and a 52100 Gyuto, and man I love them. I picked these as an entry level carbon knife for the approachable price point after getting comfortable practicing sharpening on a goodwill santoku, and as such cant really compare to any high end options, but as a beginner that wanted carbon, these can take an edge really well once I stopped making beginner mistakes ;). I love the amount of character in these knives(hence the collection), while being nicely made. for this 52100 gyuto in particular, the hammer marks have a subtle amount of shading from the forge scale that makes them really pop in a nice way and I think the grind of the blade has been improved since the slightly wide near the tip V2 santoku that I have. If your starting out w carbon steel and can tolerate imperfections or enjoy a clearly handmade tool at a great price, you'll probably love these as much as I do. bought the V2 Santoku 4 years ago and have kept wanting more.
I have a small collection of these DaoVoa's going at this point, 2 V2's and a 52100 Gyuto, and man I love them. I picked these as an entry level carbon knife for the approachable price point after getting comfortable practicing sharpening on a goodwill santoku, and as such cant really compare to any high end options, but as a beginner that wanted carbon, these can take an edge really well once I stopped making beginner mistakes ;). I love the amount of character in these knives(hence the collection), while being nicely made. for this 52100 gyuto in particular, the hammer marks have a subtle amount of shading from the forge scale that makes them really pop in a nice way and I think the grind of the blade has been improved since the slightly wide near the tip V2 santoku that I have. If your starting out w carbon steel and can tolerate imperfections or enjoy a clearly handmade tool at a great price, you'll probably love these as much as I do. bought the V2 Santoku 4 years ago and have kept wanting more.
Very impressedPosted By: Tyce Hancock
13 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.
13 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.
