Daovua Vietnamese kitchen knives are made by the Nhat family in Vietnam, forged by hand from recycled automotive leaf spring steel - typically 5160, a chromium-vanadium carbon alloy used in vehicle suspension systems that was never intended for kitchen cutlery but turns out to be exceptionally well suited to it. Tough, reactive, and fast to sharpen, leaf spring steel has been a quiet favorite among certain blacksmiths for generations. The Nhat family brings it to the table without pretense: these are working knives with a forge finish, hammer marks, and the kind of character that comes from prioritizing performance over cosmetics.
This is a classic gyuto profile that is been magnified, making it well suited for push cutting, slicing, and general prep work. The spine runs 2mm at the heel and tapers toward a fine edge that is capable of taking a genuinely razor-sharp edge on water stones. The blade profile has a noticeable rock to it, which suits slicing and rocking cuts well. The minor variations in fit, finish, and dimensions are part of the deal with a handmade knife at this price. Several reviewers of other Daovua knives strongly recommend adding the CKTG finish sharpening service at checkout - the out-of-box edge varies and the sharpening service gives you a reliable reference for what this steel is actually capable of.
Care Instructions: Leaf spring carbon steel is reactive 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 extended periods. Do not put it in the dishwasher. A light coat of camellia or food-grade mineral oil before storage will protect against rust. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. Regular honing and occasional sharpening on water stones will keep it performing at its best.
Each knife is made by hand so measurements may vary.
This is a classic gyuto profile that is been magnified, making it well suited for push cutting, slicing, and general prep work. The spine runs 2mm at the heel and tapers toward a fine edge that is capable of taking a genuinely razor-sharp edge on water stones. The blade profile has a noticeable rock to it, which suits slicing and rocking cuts well. The minor variations in fit, finish, and dimensions are part of the deal with a handmade knife at this price. Several reviewers of other Daovua knives strongly recommend adding the CKTG finish sharpening service at checkout - the out-of-box edge varies and the sharpening service gives you a reliable reference for what this steel is actually capable of.
Care Instructions: Leaf spring carbon steel is reactive 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 extended periods. Do not put it in the dishwasher. A light coat of camellia or food-grade mineral oil before storage will protect against rust. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. Regular honing and occasional sharpening on water stones will keep it performing at its best.
Each knife is made by hand so measurements may vary.
- Maker: Daovua
- Blacksmith: The Nhat Family
- Location: Vietnam
- Steel: Leaf Spring Carbon Steel (5160)
- Construction: Mono Steel
- Edge Grind: Even, Double Bevel
- Handle: Octagonal (wood color and type may vary)
- Weight: 7.7 oz (220 g)
- Blade Length: 240 mm
- Total Length: 405 mm
- Spine Thickness at Heel: 2 mm
- Blade Height: 70 mm
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