Daovua knives are made by the Nhat family in Vietnam using recycled automotive leaf spring carbon steel, a tough and practical material that has helped make this line one of the most interesting values in handmade kitchen knives. The tall bunka takes the familiar reverse-tanto profile and gives it extra blade height, creating a compact but commanding knife for cooks who like clearance, control, and a little more presence on the board.
This 180mm tall bunka has a 63mm blade height, giving it plenty of knuckle clearance and enough surface area to scoop chopped vegetables easily. The flat forward profile works well for push-cutting and chopping, while the pointed k-tip gives you precision for tip work, trimming, and detail cuts. The recycled leaf spring carbon steel is reactive, tough, and capable of taking a very sharp edge on water stones. Like other Daovua knives, expect a rustic handmade finish with hammer marks, scratches, small imperfections, and individual variation from knife to knife. That character is part of the appeal.
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 leaving acidic foods on the edge for extended periods. Do not put it in the dishwasher. 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
Edge Steel: Recycled Leaf Spring Carbon Steel
Handle: Octagonal (color and wood type may vary)
Edge Grind: Even Double Bevel
Weight: 6.5 oz (185 g)
Blade Length: 180 mm
Total Length: 325 mm
Spine Thickness at Heel: 2 mm
Blade Height: 63 mm
This 180mm tall bunka has a 63mm blade height, giving it plenty of knuckle clearance and enough surface area to scoop chopped vegetables easily. The flat forward profile works well for push-cutting and chopping, while the pointed k-tip gives you precision for tip work, trimming, and detail cuts. The recycled leaf spring carbon steel is reactive, tough, and capable of taking a very sharp edge on water stones. Like other Daovua knives, expect a rustic handmade finish with hammer marks, scratches, small imperfections, and individual variation from knife to knife. That character is part of the appeal.
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 leaving acidic foods on the edge for extended periods. Do not put it in the dishwasher. 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.
