Posted By: Jordan RossAs with most Daovua knives, there will be some work to get this to your liking but it's really worth it to put in the work.
An earlier review mentions the geometry, and I have to as well. It truly is unique geometry for each knife because of how they're made. I thinned this knife and it's profile is almost that of a single bevel but more similar to a half S grind.
After thinning I left the primaries at a 0, there is no secondary or microbevel. Since thinning I haven't needed to sharpen this knife once, I've only had to strop it on a natural stone every couple weeks.
Food release is amazing and I'm truly stunned by the edge retention.
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