Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness and upgraded steel. These knives are taking them longer to make with better finish and nicer handles. We think they're a big step up.
Really a noticeable improvement in fit and finish from the old days, when you would get a perfectly serviceable knife with some acceptable flaws that didn't diminish its charm and character. You still have the latter two with this but F&F are much, much improved. Blade straight, well aligned with the handle, which is very nicely done. Flatter, more typical gyuto profile. Cleaner, better grind. Now that fowl-roasting season is here I wanted a nice slicer and this should fit that role very well. If you were interested but unsure before, it may be time to take another look.