Daovua Leaf Spring Slicer 270mm

A long, narrow slicer in leaf spring steel is not something most budget knife lines attempt, but the Nhat family has built a genuine following with this one. Forged by hand in Vietnam from recycled automotive leaf springs - typically 5160, a tough carbon alloy favored by several respected custom blacksmiths - this slicer brings the same handmade character as the rest of the Daovua line to a longer, slimmer format built for proteins and detailed slicing work rather than vegetable prep.

The profile draws comparisons to a sujihiki: long enough for single-stroke cuts through roasts and large proteins, narrow enough to stay precise through detailed work. The steel takes an edge readily and responds well to progressively finer water stones for cooks who want to push the sharpness further than the out-of-box result. Rustic fit and finish, hammer-forged character, and the handmade variation that runs through this entire line are all part of the package - this is a working tool built around genuine cutting performance rather than showroom polish.

What Customers Are Saying: One reviewer who purchased it specifically for its aesthetic - unable to find a comparable sakimaru-style blade for less than four figures elsewhere - calls the craftsmanship and pricing a clear win. Another describes searching for a quality sujihiki, discovering this instead, and praising the handle as the nicest of any knife in his collection at this price point. A third bought it as a meat slicer and was surprised by the quality for the price, noting that taking it up through progressively finer grits produces a genuinely polished, capable edge - and that despite a personal preference for single-bevel slicers, converting this one to a single bevel was straightforward. He calls Daovua knives close to perfect for working cooks: sharp, affordable, easy to sharpen, and hard to damage.

Care Instructions: Leaf spring carbon steel is reactive and will develop a patina with use. Wash and dry the blade immediately after each use and do not leave it wet. Avoid acidic foods sitting on the edge for extended periods. Do not put in the dishwasher. A light coat of camellia or food-grade mineral oil before storage will protect against rust. Regular honing and occasional sharpening on water stones will keep it performing at its best.

Each knife is made by hand so all measurements are approximations.

• Maker: Daovua
• Blacksmith: The Nhat Family
• Location: Vietnam
• Construction: Mono Steel
• Edge Steel: Leaf Spring Carbon Steel (5160)
• HRC: 60-61
• Cladding: None
• Finish: Kurouchi
• Edge Grind: Even 50/50
• Handle: Octagonal Wood (color and wood type vary)
• Weight: 6.3 oz (179 g)
• Blade Length: 270mm
• Spine Thickness at Base: 2.6mm
• Blade Height: 35mm