This Gyuto was used and returned to us. We have applied our finish sharpening service to the blade and are now offering it for sale at a discount.
The 240mm gyuto is the workhorse length for serious home cooks and professionals alike — long enough to slice through large proteins and dense vegetables in single strokes, but still manageable for everyday prep. The Daovua Classic V2 Gyuto at 240mm brings that capability in recycled leaf spring carbon steel at a price that consistently surprises people who pick one up. The Nhat family workshop in Vietnam developed the Classic V2 line as a clear step forward from their original rustic leaf spring knives, with flatter, more refined profiles, improved heat treatment, cleaner grinds, and handles built with more care. The result is a knife that looks and feels considerably more polished than the original line while retaining the honest, handmade character that made Daovua popular in the first place.
At 6.3 oz (178g) with a 2mm spine at the heel and 48mm of blade height, this is a well-balanced gyuto that handles extended prep sessions without fatigue. The flatter edge profile suits push cutting through vegetables and controlled slicing of proteins, and the length makes it an excellent slicer for roasts, poultry, and large cuts of fish. The recycled leaf spring carbon steel takes a sharp, refined edge and responds well on the stone — an excellent steel for cooks building a sharpening practice. The octagonal wa handle (wood type and color vary) is well fitted and comfortable in hand. As with all Daovua knives, each piece is made by hand and dimensions are approximate. We recommend adding our finish sharpening service at checkout for the best possible edge from day one.
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.
What Customers Are Saying:
Customers who are familiar with the original Daovua leaf spring line consistently note how much the Classic V2 has improved. One longtime customer described the fit and finish as much, much better — blade straight, handle well aligned, grind cleaner — while retaining the charm and character of the original. Another called it a knife that performs like one twice the price and said he could not find a better deal. The unanimous theme across the reviews is that if you were curious about Daovua before but held back due to quality concerns, the V2 line has addressed them.
The 240mm gyuto is the workhorse length for serious home cooks and professionals alike — long enough to slice through large proteins and dense vegetables in single strokes, but still manageable for everyday prep. The Daovua Classic V2 Gyuto at 240mm brings that capability in recycled leaf spring carbon steel at a price that consistently surprises people who pick one up. The Nhat family workshop in Vietnam developed the Classic V2 line as a clear step forward from their original rustic leaf spring knives, with flatter, more refined profiles, improved heat treatment, cleaner grinds, and handles built with more care. The result is a knife that looks and feels considerably more polished than the original line while retaining the honest, handmade character that made Daovua popular in the first place.
At 6.3 oz (178g) with a 2mm spine at the heel and 48mm of blade height, this is a well-balanced gyuto that handles extended prep sessions without fatigue. The flatter edge profile suits push cutting through vegetables and controlled slicing of proteins, and the length makes it an excellent slicer for roasts, poultry, and large cuts of fish. The recycled leaf spring carbon steel takes a sharp, refined edge and responds well on the stone — an excellent steel for cooks building a sharpening practice. The octagonal wa handle (wood type and color vary) is well fitted and comfortable in hand. As with all Daovua knives, each piece is made by hand and dimensions are approximate. We recommend adding our finish sharpening service at checkout for the best possible edge from day one.
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.
What Customers Are Saying:
Customers who are familiar with the original Daovua leaf spring line consistently note how much the Classic V2 has improved. One longtime customer described the fit and finish as much, much better — blade straight, handle well aligned, grind cleaner — while retaining the charm and character of the original. Another called it a knife that performs like one twice the price and said he could not find a better deal. The unanimous theme across the reviews is that if you were curious about Daovua before but held back due to quality concerns, the V2 line has addressed them.
