The Daovua Leaf Spring Petty 210mm is an unusually long petty that blurs the line between utility knife and short slicer. With its extended length and narrow profile, it excels at trimming proteins, slicing cooked meats, and handling detailed prep work with precision. Many users end up using it more like a compact sujihiki, especially for portioning and line work where control and agility matter.
This knife is forged from recycled leaf spring carbon steel (typically 5160), a tough, easy-to-sharpen steel that takes a very keen edge and responds quickly to touch-ups. The grind is thin with a slightly convex feel, offering a nice mix of cutting performance and durability. Dao Vua knives are known for their rustic, handmade character and fit and finish will vary, and imperfections are part of the experience. Avoid bones and frozen foods, but for everyday prep and protein work this is a tough, lively, and highly functional blade.
What Customers Are Saying: Customers consistently highlight how versatile and effective this long petty is, especially for slicing meats and trimming proteins. Many describe it as performing like a short sujihiki, gliding through foods like chicken, pork, and beef with ease. Reviewers also note how quickly it sharpens and how well it responds to quick touch-ups during service. Several experienced users call it a go to knife in busy kitchens, praising its performance, durability, and ease of maintenance. Overall, it is seen as a hardworking, no-nonsense tool that delivers excellent real-world performance.
Care Instructions: This knife is made from reactive carbon steel and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for long periods. Do not put in the dishwasher. Regular honing and occasional sharpening will keep it performing at its best.
Maker: Daovua Blacksmith: The Nhat Family Location: Vietnam Edge Steel: Leaf Spring Carbon Steel (5160) Construction: Mono Steel Cladding: None Edge Grind: Even 50/50 Handle: Octagonal (varies) Blade Length: 215 mm Total Length: 365 mm Spine Thickness at Base: 2 mm Blade Height: 32 mm Weight: 4.1 oz (116 g)
This knife is forged from recycled leaf spring carbon steel (typically 5160), a tough, easy-to-sharpen steel that takes a very keen edge and responds quickly to touch-ups. The grind is thin with a slightly convex feel, offering a nice mix of cutting performance and durability. Dao Vua knives are known for their rustic, handmade character and fit and finish will vary, and imperfections are part of the experience. Avoid bones and frozen foods, but for everyday prep and protein work this is a tough, lively, and highly functional blade.
What Customers Are Saying: Customers consistently highlight how versatile and effective this long petty is, especially for slicing meats and trimming proteins. Many describe it as performing like a short sujihiki, gliding through foods like chicken, pork, and beef with ease. Reviewers also note how quickly it sharpens and how well it responds to quick touch-ups during service. Several experienced users call it a go to knife in busy kitchens, praising its performance, durability, and ease of maintenance. Overall, it is seen as a hardworking, no-nonsense tool that delivers excellent real-world performance.
Care Instructions: This knife is made from reactive carbon steel and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for long periods. Do not put in the dishwasher. Regular honing and occasional sharpening will keep it performing at its best.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Second onePosted By: Larry Johnson
32 people found this review helpful
I reluctantly emptied my bag and passed my leaf spring knives to my son along with a Binsui JNAT. This was my go to knife on the line and the perfect length for trimming beef and poultry and board work during service.
I missed it so much I bought another one. I don’t mind touching up the edge midday on a heavy prep day. It sharpens up quickly and responds well to Buffalo with a spritz of CBN.
Must have for a working chef.
32 people found this review helpful
I reluctantly emptied my bag and passed my leaf spring knives to my son along with a Binsui JNAT. This was my go to knife on the line and the perfect length for trimming beef and poultry and board work during service.
I missed it so much I bought another one. I don’t mind touching up the edge midday on a heavy prep day. It sharpens up quickly and responds well to Buffalo with a spritz of CBN.
Must have for a working chef.
Great bladePosted By: Larry Johnson
36 people found this review helpful
It seemed odd to me that a petty knife is this long; I use it to slice cooked meats before playing. Glides through short ribs, chicken breast, and pork tenderloin like butter. So I use it more like a short sujihiki.
Easy to keep razor sharp. A few passes on my Cerax 1000 and denim strop and it’s good to go. So you Dao Vua haters should perhaps take note; these are great blades that can withstand the rigors of a busy kitchen.
36 people found this review helpful
It seemed odd to me that a petty knife is this long; I use it to slice cooked meats before playing. Glides through short ribs, chicken breast, and pork tenderloin like butter. So I use it more like a short sujihiki.
Easy to keep razor sharp. A few passes on my Cerax 1000 and denim strop and it’s good to go. So you Dao Vua haters should perhaps take note; these are great blades that can withstand the rigors of a busy kitchen.
