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Home > Knife Types > Cleavers > Daovua Leaf Spring Piranha Cleaver 185mm
Daovua Leaf Spring Piranha Cleaver 185mm
Daovua Leaf Spring Piranha Cleaver 185mm Daovua Leaf Spring Piranha Cleaver 185mmDaovua Leaf Spring Piranha Cleaver 185mmDaovua Leaf Spring Piranha Cleaver 185mm
Daovua Leaf Spring Piranha Cleaver 185mmDaovua Leaf Spring Piranha Cleaver 185mmDaovua Leaf Spring Piranha Cleaver 185mmDaovua Leaf Spring Piranha Cleaver 185mm

Daovua Leaf Spring Piranha Cleaver 185mm

Item #: Daovua-Piranha

Average Customer Rating:
(4.5 out of 5 based on 3 reviews)

Read Reviews | Write a Review
Our Price: $70.00
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Daovua Leaf Spring Piranha Cleaver 185mm. This is a type of Korean butcher knife. Great for chopping and breaking down proteins and it can take a punch. These knives are easy to handle and have an interesting and cool look. This comes with a D handle and features leaf spring steel that is recycled from autos.

  • Made By Daovua in Vietnam. Home of the Barefoot Blacksmith.
  • Steel: Leaf Spring Carbon Steel
  • Handle: D Shape
  • Weight: 8.5 oz/ 242g
  • Blade Length: 190mm
  • Overall Length: 307mm
  • Spine Thickness at Heel: 3.1mm
  • Blade Height at Heel: 84.9mm





  • Customer Reviews

    Reviews

    3 review(s) WRITE A REVIEW (Reviews are subject to approval)
      My first "real knife", March 20, 2023
    Posted By: Michael

    I got this knife a couple years ago for a gift from my parents-who are pretty naive when it comes to knives in general. But they heard I wanted to get a nicer knife(knives) because I do a decent amount of cooking and my Chicago brand wasn't cutting it-pun intended.

    First off, this was my first carbon knife ever-I was pretty naive with carbon knives but after a couple years I've learned a lot! For the price and quality it's a great knife-although I wish I had started with a gyuto-this knife taught me that: carbon holds an edge longer, I prefer a flatter cutting knife, and that I LOVE the Wa style handle over the Western.


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      A better way
    Posted By: David Marshall

    I have always preferred high carbon steel knives for edge retention. Most of my knives were butcher blades from the late 1800's. I started seeing the Serbian chef knives recently, but an independent web review guided me to Chef knives to go for the Daovua leaf spring piranha. The Daovua blades are high carbon steel that hold a razor sharp edge, yet are light and well balanced. Even rutabaga slices easily without effort. So far, it has become my favorite blade for meal preparation.

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      Nice cleaver
    Posted By: Brian
    2 people found this review helpful

    Excellent fit and finish for the price point. Nice flat blade came with a good toothy, cutting edge. I was able to touch up to razor sharp with minimal effort. My daughter wanted a tall Asian cleaver, and she is loving this one. You can't go wrong.

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