These Daovua knives are flying off the shelves as soon as we receive them. We started working with this fledgling Vietnamese company less than a year ago. Back then their first offerings were best described as project knives! But with our input and the blacksmith’s willingness to listen and learn, their quality has improved immensely.
The kurouchi finish is now very smooth and longer lasting. The grinding is far more sophisticated. And the handle is a vast improvement over the originals. These are now very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.
As the name suggests, the blades are made from old automotive leaf springs which, themselves, are usually made from 5160 carbon steel. This steel is highly regarded in the knife industry and many leading blacksmiths use leaf springs for their custom blades.
This is the Naht family's first attempt at a gyuto and we are extremely pleased with the cutting performance. The heat treatment is also of a very respectable quality. Out of the box or with a quick trip to your stones, this knife will cut!
So if you are looking to enter the world of carbon steel knives or you want to get into sharpening, we highly recommend this fun and functional knife. Our customers are certainly responding very favorably for all the right reasons! Please remember these are made under crude conditions with used steel so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches odd sizes, different handles etc. If you're into great fit and finish or are overly particular run away! If you want to try a cool piece of living history and you're not uptight about a crude but cool cutting tool than you'll love it.
The Nhat Family (Barefoot Blacksmith)
Steel: Recycled Leaf Spring Carbon Steel
Edge Length: 235mm (Sizes Vary)
Height: 56mm (Height Varies)
Weight: 5.9 Weight Varies)
Handle Varies but the current picture is what most of them look like
5Great looking knife, May 10, 2019
Posted By: Jun
Nice weight nice shape for versatility. Just wondering how other people put edge on this knife. I put a 70/30 using 300/1000/6000. It becomes razor sharp but not holding the edge too long. If theres a better way or proper way to sharpen this knife, please share your knowledge!
This is great value for a good knife. The profile is pretty versatile. The blade is quite thin and the blade road is kinda short .. this reminds me of Takeda for some reason. KU finish seems durable enough. You may need a pass on polishing stones to get blade road to be evenly shiny. Balance is way back because blade is light, but so is the handle. Handle may be different from picture though. Handle install and finish is fine for the price range.
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Mark is great at answering questions for knife nuts of all levels. His service is second to none. Really appreciate the time he puts into every email as well as the free forum he hosts.
Great experience working with Chef Knives to Go. Quick delivery, and they are great about returning emails. I'm actually waiting on my second knife from them. I'm sure there will be more to come.
Very grateful such a dedicated and informative group of people provide excellent steel at competitive prices with superior customer service! A million thank yous!
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