Daovua 52100 Nakiri 165mm. 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: 6.0 oz (172 g)
Edge Length: 167 mm
Total Length: 318 mm
Spine Thickness at Heel: 3 mm
Blade Height: 54 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) SWEET!, February 26, 2026Posted By: Edward Roth
Can't beat this knife for the money spent. The looks are exceptional, the handle is THE most comfortable of all the knives I own, the blade may not be the best steel but is very sharp and holds edge well. I now understand why the Japanese love their Nakiris. It has become my most used knife. I bought this knife from CKTG a few weeks back.
Can't beat this knife for the money spent. The looks are exceptional, the handle is THE most comfortable of all the knives I own, the blade may not be the best steel but is very sharp and holds edge well. I now understand why the Japanese love their Nakiris. It has become my most used knife. I bought this knife from CKTG a few weeks back.
Good knifePosted By: Natty
43 people found this review helpful
Very attractive knife. Big improvement on the leaf spring series in terms of overall fit and finish (I own a leaf spring gyuto that cuts great, but proved to be too reactive for the conditions I work in). More sanding required to round the spine and other contact surfaces, but otherwise good-to-go out of the box. I got it slightly sharper with a Rika 5000, and it's held a good edge through three weeks of daily use. Surprisingly stain resistant--no patina as of this moment. Dao Vuo exceeds expectations again.
43 people found this review helpful
Very attractive knife. Big improvement on the leaf spring series in terms of overall fit and finish (I own a leaf spring gyuto that cuts great, but proved to be too reactive for the conditions I work in). More sanding required to round the spine and other contact surfaces, but otherwise good-to-go out of the box. I got it slightly sharper with a Rika 5000, and it's held a good edge through three weeks of daily use. Surprisingly stain resistant--no patina as of this moment. Dao Vuo exceeds expectations again.
