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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.
Weight: 5.8 oz/ 166g
Blade Length: 241mm
Overall Length: 401mm
Spine Thickness at Heel: 2.2mm
Blade Height at Heel: 50.2mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Daovua has really stepped it up!, January 27, 2023Posted By: Andrew Romig
A couple years ago, I bought one of Daovua's Pipeline Steel Tall Pettys. While the handle was fantastic, the blade needed some serious love out of the box. The kurouchi was patchy and uneven, blade had a not entirely straight profile from leftover hammering that was NOT there for cosmetic purposes, and the factory edge quite simply wasn't. But as almost any owner of the earlier Daovua's will tell you, once you give them some love and proper sharpening, they turn into VERY impressive performers and mine was no different.
But enough about that knife. I simply mention it to demonstrate how far they've clearly come if my Kiritsuke is any indication. Admittedly, there are still a couple patches in the KU, but it's mostly even. But more positively and more importantly, the blade is dead-straight except for the tip (it veers off a little to the right - not really a problem and something easily fixed in sharpening) and it not only has a factory edge to speak of but a pretty decent one at that.
Mine is also very thin and lightweight. Cuts through veggies almost effortlessly and handles intuitively with just a hint of blade-heaviness (it is a 240mm after all). But as with any Daovua, the main event is the handle and believe me, they have outdone themselves. The figuring on my handle is absolutely breathtaking with a deep, rich finish on both handle body and ferrule, but what I really can't get over is how seamless the joint is between them. The handle is so smooth, so even, so straight, and so beautifully finished it's enough to make a grown man cry.
The only negative of any substance I can cite with this knife is I wish the rear 40% of the edge was flatter, but that too will be easily accomplished via sharpening when I get around to it. In the mean time, I'm happy as a clam and would absolutely categorize this as a steal for $75.
One final note for those who don't have any experience with Daovuas: these are carbon steel knives and they are VERY reactive. I strongly advise buyers who haven't already done so learn to love patina.
A couple years ago, I bought one of Daovua's Pipeline Steel Tall Pettys. While the handle was fantastic, the blade needed some serious love out of the box. The kurouchi was patchy and uneven, blade had a not entirely straight profile from leftover hammering that was NOT there for cosmetic purposes, and the factory edge quite simply wasn't. But as almost any owner of the earlier Daovua's will tell you, once you give them some love and proper sharpening, they turn into VERY impressive performers and mine was no different.
But enough about that knife. I simply mention it to demonstrate how far they've clearly come if my Kiritsuke is any indication. Admittedly, there are still a couple patches in the KU, but it's mostly even. But more positively and more importantly, the blade is dead-straight except for the tip (it veers off a little to the right - not really a problem and something easily fixed in sharpening) and it not only has a factory edge to speak of but a pretty decent one at that.
Mine is also very thin and lightweight. Cuts through veggies almost effortlessly and handles intuitively with just a hint of blade-heaviness (it is a 240mm after all). But as with any Daovua, the main event is the handle and believe me, they have outdone themselves. The figuring on my handle is absolutely breathtaking with a deep, rich finish on both handle body and ferrule, but what I really can't get over is how seamless the joint is between them. The handle is so smooth, so even, so straight, and so beautifully finished it's enough to make a grown man cry.
The only negative of any substance I can cite with this knife is I wish the rear 40% of the edge was flatter, but that too will be easily accomplished via sharpening when I get around to it. In the mean time, I'm happy as a clam and would absolutely categorize this as a steal for $75.
One final note for those who don't have any experience with Daovuas: these are carbon steel knives and they are VERY reactive. I strongly advise buyers who haven't already done so learn to love patina.
Great Knife, November 6, 2021Posted By: John
6 people found this review helpful
This is a great knife to learn how to take care of a carbon steel knife. This is my second Dao Vua knife, they seem like great value knives. I work in a high volume kitchen, 400 covers a night, and these knives do a great job of keeping up with the demand of that level of prep. Both blades are beautiful, but the anesthetics of the handle may turn some off. One of my knives has a beautiful handle and the other isn't quite as good looking. Both handles are extremely well made though and are extremely comfortable in the hand. These knives are also very easy to sharpen and hold an edge well as long as you don't abuse them.
6 people found this review helpful
This is a great knife to learn how to take care of a carbon steel knife. This is my second Dao Vua knife, they seem like great value knives. I work in a high volume kitchen, 400 covers a night, and these knives do a great job of keeping up with the demand of that level of prep. Both blades are beautiful, but the anesthetics of the handle may turn some off. One of my knives has a beautiful handle and the other isn't quite as good looking. Both handles are extremely well made though and are extremely comfortable in the hand. These knives are also very easy to sharpen and hold an edge well as long as you don't abuse them.
