Daovua is a young Vietnamese knife company that CKTG started working with a few years ago when their first offerings were honestly best described as project knives. The quality has improved substantially since then, and this honesuki is a good example of what the company does well at a genuinely low price point. The blade is made from recycled automotive leaf springs - typically 5160 carbon steel, a tough, shock-resistant alloy that many custom blacksmiths favor for exactly this kind of repurposing.
The honesuki format is built for parting out poultry - a stiff, triangular profile with a pointed tip designed to navigate joints and strip meat from bone with precision a standard knife cannot match. The kurouchi finish on this blade is smooth and well executed, and while the overall fit and finish are not refined, the grind itself is notably good for the price. The heat treatment is solid. This is a great introduction to carbon steel for a new cook, a project knife for someone learning to sharpen, or a low-stakes way to try the honesuki format for the first time.
What Customers Are Saying: One reviewer calls it a great knife for the price - the edge geometry is good, and it moves through a chicken with ease, taking an edge easily as well. He notes the edge retention is not exceptional, which is consistent with what CKTG states about this line, but for the price, the overall package delivers.
Care Instructions: 5160 carbon steel is reactive and will patina with use. Wipe and dry the blade immediately after each use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage.
Each knife is made by hand so measurements may vary.
The honesuki format is built for parting out poultry - a stiff, triangular profile with a pointed tip designed to navigate joints and strip meat from bone with precision a standard knife cannot match. The kurouchi finish on this blade is smooth and well executed, and while the overall fit and finish are not refined, the grind itself is notably good for the price. The heat treatment is solid. This is a great introduction to carbon steel for a new cook, a project knife for someone learning to sharpen, or a low-stakes way to try the honesuki format for the first time.
What Customers Are Saying: One reviewer calls it a great knife for the price - the edge geometry is good, and it moves through a chicken with ease, taking an edge easily as well. He notes the edge retention is not exceptional, which is consistent with what CKTG states about this line, but for the price, the overall package delivers.
Care Instructions: 5160 carbon steel is reactive and will patina with use. Wipe and dry the blade immediately after each use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage.
Each knife is made by hand so measurements may vary.
- Maker: Daovua
- Location: Vietnam
- Edge Steel: 5160 Carbon Steel (Recycled Leaf Spring)
- Finish: Kurouchi
- Edge Grind: Even, Double Bevel
- Handle: Octagonal (Color and Wood Type Vary)
- Weight: 3.9 oz (112 g)
- Blade Length: 146 mm
- Total Length: 280 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 41 mm
Reviews
15 review(s) WRITE A REVIEW (Reviews are subject to approval)
The utility knife for the kitchen, July 25, 2026 Dauvua 150mm honesukePosted By: Chuck Nishan
61 people found this review helpful
Got this knife as an intro carbon knife and to try out Japanese style blade , I break down a lot of birds per week and this knife is a good performer it takes and holds an edge well and has the look I want the price makes it a no brainer great knife for the money
61 people found this review helpful
Got this knife as an intro carbon knife and to try out Japanese style blade , I break down a lot of birds per week and this knife is a good performer it takes and holds an edge well and has the look I want the price makes it a no brainer great knife for the money
Great KnifePosted By: BT
81 people found this review helpful
I've had this knife for going on a year and I find I use it all the time. I really like Daovua knives for their unique grinds. I don't get along with many traditional Japanese knives, I find their flatter grinds and 70/30 bevels a pain to live with. Doavua blends eastern and western knife styles perfectly in my opinion. If you are more of a rock chopper these are great profiles.
The fit and finish isn't top tier quality but perfectly suitable for a daily user, and they're a cinch to sharpen. I also have their Kiri Cleaver and I'll be adding their Kiritsuke in the near future.
Keep up the great work Duovua.
81 people found this review helpful
I've had this knife for going on a year and I find I use it all the time. I really like Daovua knives for their unique grinds. I don't get along with many traditional Japanese knives, I find their flatter grinds and 70/30 bevels a pain to live with. Doavua blends eastern and western knife styles perfectly in my opinion. If you are more of a rock chopper these are great profiles.
The fit and finish isn't top tier quality but perfectly suitable for a daily user, and they're a cinch to sharpen. I also have their Kiri Cleaver and I'll be adding their Kiritsuke in the near future.
Keep up the great work Duovua.
well madePosted By: AM
74 people found this review helpful
This honesuke knife is very welll made with a heft, Preferms well on poulty in comparison with lighter weight honesuke, I did a forced patina and the steel took that well. Sharp out of the box and is a great value for the price
74 people found this review helpful
This honesuke knife is very welll made with a heft, Preferms well on poulty in comparison with lighter weight honesuke, I did a forced patina and the steel took that well. Sharp out of the box and is a great value for the price
much thicker than the othersPosted By: Kaleb A Timberlake
6 people found this review helpful
I was really looking forward to this knife as I like the profile a lot, but it's about twice the thickness of the others, can't say I'm a fan. This feels like a camping knife compared to the others (which i LOVE) I've got a tall petty, a nakiri, and a tall nakiri... all amazing for their price point, but this one I can't say I'm a fan of, totally different blade than the rest.
6 people found this review helpful
I was really looking forward to this knife as I like the profile a lot, but it's about twice the thickness of the others, can't say I'm a fan. This feels like a camping knife compared to the others (which i LOVE) I've got a tall petty, a nakiri, and a tall nakiri... all amazing for their price point, but this one I can't say I'm a fan of, totally different blade than the rest.
Another workhorsePosted By: Matt Freeman
7 people found this review helpful
I'm a home cook, and new to using Japanese knives, as well as parting out chickens, so this affordable knife is perfect in a lot of ways. Already have the tall petty and yep, they sharpen up to a very keen edge. I'm not psychologically ready to take a beautiful work of art and get it gloppy with chicken fat, so these Dao Vuas are the perfect starter knife IMHO. I really do agree they're great for learning to sharpen and maintain a carbon-steel knife before you start using their prettier, pricier counterparts. And they're handmade themselves and ruggedly handsome to my eye at least. Insane value.
7 people found this review helpful
I'm a home cook, and new to using Japanese knives, as well as parting out chickens, so this affordable knife is perfect in a lot of ways. Already have the tall petty and yep, they sharpen up to a very keen edge. I'm not psychologically ready to take a beautiful work of art and get it gloppy with chicken fat, so these Dao Vuas are the perfect starter knife IMHO. I really do agree they're great for learning to sharpen and maintain a carbon-steel knife before you start using their prettier, pricier counterparts. And they're handmade themselves and ruggedly handsome to my eye at least. Insane value.
Pretty Satisfied Great Beginner Knife Great Knife For Beginners and Intermediate Posted By: Jim H.
9 people found this review helpful
This knife is perfect for the new or intermediate chef or sharpener. The quality is very good for the price point (unlike what another reviewer said). And this knife will pay for itself as you buy whole chickens and break them down yourself. Check out the YouTube videos on chicken yakitori and you will learn the proper method. Great knife...enough said!
9 people found this review helpful
This knife is perfect for the new or intermediate chef or sharpener. The quality is very good for the price point (unlike what another reviewer said). And this knife will pay for itself as you buy whole chickens and break them down yourself. Check out the YouTube videos on chicken yakitori and you will learn the proper method. Great knife...enough said!
Great Knife for the pricePosted By: Ted S
7 people found this review helpful
Bought this knife on a whim looking for a new carbon daily driver I could use on the line and I'm currently breaking down a lot of chicken/duck so a poultry geared knife made sense. Beautiful knife, handle is great I just put a bit of oil on it,but the edge OOTB was horrendous. Somewhat sharp but fairly misgrounded--this was less of a problem than you'd think considering I almost always reshape my knives from the factory edge. This steel cut VERY nicely on the stone and I took it down to 1k almost certainly didn't need to the way it took an edge--I just wanted it to have my own angle on it. After only a 1k, 2k, 4k progression it is razor sharp, easily the sharpest knife in my kit now (I'm a professional chef); I didn't even bother cutting it on to my 8k or 10k stones, it didn't need it. When the say these knives are rustic they are not kidding but, as previously stated, I found the handle in great shape and the kurouchi finish is similar to the other one I have. I love the custom feel of this with the imperfections on the metal and hammer marks. Overall, extremely satisfied and already looking to buy another!
7 people found this review helpful
Bought this knife on a whim looking for a new carbon daily driver I could use on the line and I'm currently breaking down a lot of chicken/duck so a poultry geared knife made sense. Beautiful knife, handle is great I just put a bit of oil on it,but the edge OOTB was horrendous. Somewhat sharp but fairly misgrounded--this was less of a problem than you'd think considering I almost always reshape my knives from the factory edge. This steel cut VERY nicely on the stone and I took it down to 1k almost certainly didn't need to the way it took an edge--I just wanted it to have my own angle on it. After only a 1k, 2k, 4k progression it is razor sharp, easily the sharpest knife in my kit now (I'm a professional chef); I didn't even bother cutting it on to my 8k or 10k stones, it didn't need it. When the say these knives are rustic they are not kidding but, as previously stated, I found the handle in great shape and the kurouchi finish is similar to the other one I have. I love the custom feel of this with the imperfections on the metal and hammer marks. Overall, extremely satisfied and already looking to buy another!
Dao Vua Honesuki Tuff and ComfortablePosted By: Chuck Brant - verified customer
8 people found this review helpful
Took to the stones really well, initial sharpness was OK, but takes a nice edge and loves the strop. I use it for processing whole chickens and I don't baby it. Cuts through bone with no sign of chipping, it's a stout little beast. I think the the steel, blade width are perfect for a Honesuki. Edge retention is fair, but comes back with just a little stropping.
Quality of construction was much better then expected, this is an honest working knife that doesn't not need to be treated gently
8 people found this review helpful
Took to the stones really well, initial sharpness was OK, but takes a nice edge and loves the strop. I use it for processing whole chickens and I don't baby it. Cuts through bone with no sign of chipping, it's a stout little beast. I think the the steel, blade width are perfect for a Honesuki. Edge retention is fair, but comes back with just a little stropping.
Quality of construction was much better then expected, this is an honest working knife that doesn't not need to be treated gently
Stout, sharp, and capable!Posted By: Iggy
9 people found this review helpful
I got this after how well I liked the 240mm Kiritsuke of theirs so much. I like the "rustic-ness" of these blades, they have texture, no two are exactly the same, but they take a fantastic edge, and work beautifully! This one in particular is a very sturdy blade that has some thickness to it. The base of the spine on mine was 3.9mm, Works great as boning knife as well as a general utility knife.
9 people found this review helpful
I got this after how well I liked the 240mm Kiritsuke of theirs so much. I like the "rustic-ness" of these blades, they have texture, no two are exactly the same, but they take a fantastic edge, and work beautifully! This one in particular is a very sturdy blade that has some thickness to it. The base of the spine on mine was 3.9mm, Works great as boning knife as well as a general utility knife.
Quality fails to meet price pointPosted By: Joshua Horton - verified customer
8 people found this review helpful
The knife itself is interesting looking with an unusual background but overall quality doesn't justify the price. There is a slight bend at the tip of mine and it wasn't evenly sharpened out of the box. There were also many nicks and scratches on the handle, which is a shame considering how unique and beautify the handle is. Spending another $20 or so would have yielded a significant jump in quality but overall I'm satisfied with the performance so far. Be aware, when they say rough quality they mean it. Also the kurouchi finish is definitely not "smooth". Everything about the knife is rough. It has charm for sure and fits my needs but make sure you are aware before purchase.
8 people found this review helpful
The knife itself is interesting looking with an unusual background but overall quality doesn't justify the price. There is a slight bend at the tip of mine and it wasn't evenly sharpened out of the box. There were also many nicks and scratches on the handle, which is a shame considering how unique and beautify the handle is. Spending another $20 or so would have yielded a significant jump in quality but overall I'm satisfied with the performance so far. Be aware, when they say rough quality they mean it. Also the kurouchi finish is definitely not "smooth". Everything about the knife is rough. It has charm for sure and fits my needs but make sure you are aware before purchase.
