Daovua Leaf Spring Gyuto 240mm Tall. Daovua 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 and 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. CKTG has been one of the most vocal advocates for what this family produces, and this small cleaver is among the most beloved items in the catalog.
At 240mm blade length and 70mm height this is a Chinese-style vegetable cleaver — thin, relatively light at 7.7 oz, and built for the push-cut and slice work that the format does best. 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 rocker to it which suits slicing and rocking cuts well — buyers who prefer a flat edge for pure push cutting may want to consider the taller nakiri format instead. The handle varies from knife to knife in wood type and color, and minor variations in fit, finish, and dimensions are part of the deal with a handmade knife at this price. Several reviewers 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.
What Customers Are Saying: The reviews on this cleaver are among the most entertaining and enthusiastic in the Daovua lineup. Multiple buyers describe it becoming their primary kitchen knife within weeks of arrival, displacing more expensive tools including Global chef knives and various Japanese options. Professional cooks describe it as a high-speed beater with tons of personality and call it their favorite thin line knife. The CKTG finish sharpening service is mentioned repeatedly as a strong recommendation — one reviewer describes their son picking up a pepper after the first cut and reacting with genuine disbelief at the sharpness. Edge retention draws consistent praise once the knife is properly sharpened, and the carbon steel is described by multiple owners as less reactive than expected. One detailed reviewer notes the deep rocker requires adjustment for cooks used to a flatter profile, and recommends some time on a coarse diamond plate for those who want to reduce it. The consensus is clear: imperfect, characterful, and difficult to put down.
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 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.
At 240mm blade length and 70mm height this is a Chinese-style vegetable cleaver — thin, relatively light at 7.7 oz, and built for the push-cut and slice work that the format does best. 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 rocker to it which suits slicing and rocking cuts well — buyers who prefer a flat edge for pure push cutting may want to consider the taller nakiri format instead. The handle varies from knife to knife in wood type and color, and minor variations in fit, finish, and dimensions are part of the deal with a handmade knife at this price. Several reviewers 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.
What Customers Are Saying: The reviews on this cleaver are among the most entertaining and enthusiastic in the Daovua lineup. Multiple buyers describe it becoming their primary kitchen knife within weeks of arrival, displacing more expensive tools including Global chef knives and various Japanese options. Professional cooks describe it as a high-speed beater with tons of personality and call it their favorite thin line knife. The CKTG finish sharpening service is mentioned repeatedly as a strong recommendation — one reviewer describes their son picking up a pepper after the first cut and reacting with genuine disbelief at the sharpness. Edge retention draws consistent praise once the knife is properly sharpened, and the carbon steel is described by multiple owners as less reactive than expected. One detailed reviewer notes the deep rocker requires adjustment for cooks used to a flatter profile, and recommends some time on a coarse diamond plate for those who want to reduce it. The consensus is clear: imperfect, characterful, and difficult to put down.
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 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.
- Maker: Daovua
- Blacksmith: The Nhat Family
- Location: Vietnam
- Steel: Leaf Spring Carbon Steel (5160)
- Construction: Mono Steel
- Edge Grind: Even, Double Bevel
- Handle: Octagonal (Bubinga)
- Blade Length: 240mm
- Total Length: 405mm
- Spine Thickness at Heel: 2mm
- Blade Height: 70mm
- Weight: 7.7 oz (220g)
