The Nhat family workshop in Vietnam has been forging knives from recycled leaf spring steel for generations - repurposing the same high-carbon steel used in vehicle suspension systems into kitchen knives with a toughness and edge-taking ability that purpose-made knife steels rarely match at this price. Leaf spring carbon steel is reactive, will patina naturally with use, and responds well on quality water stones - sharpening quickly and holding a keen edge through daily kitchen use. The Leaf Spring line represents the Daovua formula in its most direct form: hand-forged carbon steel, practical construction, honest performance.
The tall gyuto at 210mm is a distinctive format - the standard gyuto blade length with a blade height of 65mm versus the 45mm of a standard gyuto. That extra height gives exceptional knuckle clearance on the board, makes scooping prep from the cutting surface easy without adjusting your grip, and puts this knife in useful territory between a standard gyuto and a cleaver. At 6.0 oz and just 2mm spine thickness the knife is notably thin and nimble despite the tall profile - it moves through food without the drag a heavier blade would create. The flatter edge profile suits push-cutting through vegetables and proteins. The octagonal wa handle (wood type and color vary by example) is comfortable in hand and complements the forward balance of the tall blade well. As with all Daovua knives each piece is made by hand - minor variation between examples is normal and expected. We strongly recommend adding the CKTG finish sharpening service at checkout, which gives us a chance to inspect and optimize the blade before it ships.
What Customers Are Saying: Four reviews averaging 4.5 stars. Crow calls it a knife that puts in some work - fit and finish not perfect for the price point but excellent, and his arrived wickedly sharp without the sharpening service. The thin blade makes quick work of meat and vegetables. He recommends a deba for heavy bone work - good advice for any thin carbon gyuto. Steven owns many Daovua knives and describes this as a knife built to outlast him - if you want a 500-dollar knife for 100 dollars, Daovua is the way. Elaine gave it as a Christmas gift and says her recipient loved everything about it - above expectations, and adds: get the sharpening service.
Care Instructions: Leaf spring carbon steel is reactive and will patina naturally with use - the dark patina that develops over time helps protect the blade and is normal and desirable. Hand wash with mild soap and dry immediately after each use. Never put in the dishwasher. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with camellia oil or food-grade mineral oil before storage keeps the blade in good condition. Store on a magnetic strip, in a saya, or in a dry place away from moisture. Regular honing keeps the edge performing between sharpening sessions.
The tall gyuto at 210mm is a distinctive format - the standard gyuto blade length with a blade height of 65mm versus the 45mm of a standard gyuto. That extra height gives exceptional knuckle clearance on the board, makes scooping prep from the cutting surface easy without adjusting your grip, and puts this knife in useful territory between a standard gyuto and a cleaver. At 6.0 oz and just 2mm spine thickness the knife is notably thin and nimble despite the tall profile - it moves through food without the drag a heavier blade would create. The flatter edge profile suits push-cutting through vegetables and proteins. The octagonal wa handle (wood type and color vary by example) is comfortable in hand and complements the forward balance of the tall blade well. As with all Daovua knives each piece is made by hand - minor variation between examples is normal and expected. We strongly recommend adding the CKTG finish sharpening service at checkout, which gives us a chance to inspect and optimize the blade before it ships.
What Customers Are Saying: Four reviews averaging 4.5 stars. Crow calls it a knife that puts in some work - fit and finish not perfect for the price point but excellent, and his arrived wickedly sharp without the sharpening service. The thin blade makes quick work of meat and vegetables. He recommends a deba for heavy bone work - good advice for any thin carbon gyuto. Steven owns many Daovua knives and describes this as a knife built to outlast him - if you want a 500-dollar knife for 100 dollars, Daovua is the way. Elaine gave it as a Christmas gift and says her recipient loved everything about it - above expectations, and adds: get the sharpening service.
Care Instructions: Leaf spring carbon steel is reactive and will patina naturally with use - the dark patina that develops over time helps protect the blade and is normal and desirable. Hand wash with mild soap and dry immediately after each use. Never put in the dishwasher. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with camellia oil or food-grade mineral oil before storage keeps the blade in good condition. Store on a magnetic strip, in a saya, or in a dry place away from moisture. Regular honing keeps the edge performing between sharpening sessions.
- Maker: Daovua
- Line: Leaf Spring
- Location: Vietnam
- Construction: Hand-Forged
- Steel: Recycled Leaf Spring Carbon Steel
- Edge Grind: Even Double Bevel
- Handle: Octagonal Wa (wood type and color vary)
- Weight: 6.0 oz (170g)
- Blade Length: 214mm
- Total Length: 362mm
- Spine Thickness at Heel: 2mm
- Blade Height: 65mm
- Each knife is made by hand so measurements may vary.
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4 review(s) WRITE A REVIEW (Reviews are subject to approval)
Shouldn't be as good as it is, August 28, 2025 Sleeper Very good and cuts well.
Very thin! But also very VERY rough.
4 review(s) WRITE A REVIEW (Reviews are subject to approval) Shouldn't be as good as it is, August 28, 2025Posted By: Crow
17 people found this review helpful
This guy puts in some work. Fit and finish aren't perfect, but for the price point, it's excellent. Mine came wickedly sharp, even without the sharpening service. Nice thin blade than makes quick work of meat and veggies, but maybe get a Deba if you're going to be breaking down bones or anything really hearty. For a well made, carbon steel knife, you cannot go wrong with this one for the price.
17 people found this review helpful
This guy puts in some work. Fit and finish aren't perfect, but for the price point, it's excellent. Mine came wickedly sharp, even without the sharpening service. Nice thin blade than makes quick work of meat and veggies, but maybe get a Deba if you're going to be breaking down bones or anything really hearty. For a well made, carbon steel knife, you cannot go wrong with this one for the price.
SleeperPosted By: Steven
18 people found this review helpful
I have many knives of this brand, they require a lil extra care as they are not stainless. I got this “ deep Santoku” to be a knife that lasts me a long time. I’m confident this knife will outlast me. If u want a 500$ knife, for 100$…. Davoua is the way to go!
18 people found this review helpful
I have many knives of this brand, they require a lil extra care as they are not stainless. I got this “ deep Santoku” to be a knife that lasts me a long time. I’m confident this knife will outlast me. If u want a 500$ knife, for 100$…. Davoua is the way to go!
Very good and cuts well. Very thin! But also very VERY rough.Posted By: Lorenzo Campolongo
26 people found this review helpful
Blade came in very bent and dull to the point where I needed to spend a lot of time bending it straight to even get a proper edge on it. I still have been unable to get it straight as it is bent as if you took a piece of paper at both ends and rotated your wrist in different directions. Regardless, it's VERY thin, the heat treat is good enough, and it's very reactive. If you don't feel like putting a lot of time into fixing this thing up, perhaps go for another knife.
26 people found this review helpful
Blade came in very bent and dull to the point where I needed to spend a lot of time bending it straight to even get a proper edge on it. I still have been unable to get it straight as it is bent as if you took a piece of paper at both ends and rotated your wrist in different directions. Regardless, it's VERY thin, the heat treat is good enough, and it's very reactive. If you don't feel like putting a lot of time into fixing this thing up, perhaps go for another knife.
