Got it - noted for this and future Daovua pages. Here is the full copy:
Title Tag Daovua 52100 The Tank 180mm | Kiri-Nakiri Carbon Steel Meta Description Daovua The Tank is a 180mm kiri-nakiri hand-forged from American 52100 carbon steel. Tall, flat-profiled, and built for serious vegetable work. HRC 60-61, $80.
Body Copy The Tank is Daovua's take on the kiri-nakiri - a hybrid blade profile that combines the flat edge and tall blade height of a nakiri with the angled kiritsuke tip that adds a pointed end for more detailed cutting work. At 85mm of blade height and 8.9 oz, this has genuine presence on the board. It is not a delicate knife. It is built for cooks who want to move through large volumes of vegetables with a flat edge that makes full contact on every stroke, and who want a blade tall enough to scoop and transfer without having to reach for a bench scraper.
The steel is 52100 carbon alloy imported from the United States - the same steel Daovua uses across the new 52100 line. Originally developed in 1905 for ball bearings, 52100 has a fine carbide structure that takes a keen edge and responds well to patient work on the stones. At HRC 60-61 it is hard enough for good edge retention without being brittle. The kurouchi (black as-forged) finish with hammer texture gives the blade a working character that suits the format - this is a tool-first knife, not a showpiece, and it looks the part. The octagonal handle varies in wood type and color from knife to knife, which is part of what makes each one its own thing.
Care Instructions: 52100 is a reactive carbon steel - wipe and dry the blade immediately after every use. The tall blade surface means more exposure to moisture, so thorough drying is important. Avoid leaving acidic foods on the blade. Apply a light coat of camellia oil after use and for storage. A patina will develop naturally and adds protection - let it build rather than scrubbing it off. Hand wash only, sharpen on quality water stones, and hone regularly between sharpenings. Each knife is made by hand so all measurements are approximations.
Title Tag Daovua 52100 The Tank 180mm | Kiri-Nakiri Carbon Steel Meta Description Daovua The Tank is a 180mm kiri-nakiri hand-forged from American 52100 carbon steel. Tall, flat-profiled, and built for serious vegetable work. HRC 60-61, $80.
Body Copy The Tank is Daovua's take on the kiri-nakiri - a hybrid blade profile that combines the flat edge and tall blade height of a nakiri with the angled kiritsuke tip that adds a pointed end for more detailed cutting work. At 85mm of blade height and 8.9 oz, this has genuine presence on the board. It is not a delicate knife. It is built for cooks who want to move through large volumes of vegetables with a flat edge that makes full contact on every stroke, and who want a blade tall enough to scoop and transfer without having to reach for a bench scraper.
The steel is 52100 carbon alloy imported from the United States - the same steel Daovua uses across the new 52100 line. Originally developed in 1905 for ball bearings, 52100 has a fine carbide structure that takes a keen edge and responds well to patient work on the stones. At HRC 60-61 it is hard enough for good edge retention without being brittle. The kurouchi (black as-forged) finish with hammer texture gives the blade a working character that suits the format - this is a tool-first knife, not a showpiece, and it looks the part. The octagonal handle varies in wood type and color from knife to knife, which is part of what makes each one its own thing.
- Brand: Daovua
- Construction: Mono Steel, Hand Forged
- Steel: 52100 Carbon Alloy (USA)
- HRC: 60-61
- Finish: Kurouchi, Hammered
- Handle: Octagonal (color and wood type vary)
- Weight: 8.9 oz (252 g)
- Blade Length: 180 mm
- Total Length: 330 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 85 mm
Care Instructions: 52100 is a reactive carbon steel - wipe and dry the blade immediately after every use. The tall blade surface means more exposure to moisture, so thorough drying is important. Avoid leaving acidic foods on the blade. Apply a light coat of camellia oil after use and for storage. A patina will develop naturally and adds protection - let it build rather than scrubbing it off. Hand wash only, sharpen on quality water stones, and hone regularly between sharpenings. Each knife is made by hand so all measurements are approximations.
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