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 201mm blade length and 89mm height this is a Chinese-style vegetable cleaver — thin, relatively light at 10.4 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 201mm blade length and 89mm height this is a Chinese-style vegetable cleaver — thin, relatively light at 10.4 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 (wood type and color vary)
- Blade Length: 201mm
- Total Length: 343mm
- Spine Thickness at Heel: 2mm
- Blade Height: 89mm
- Weight: 10.4 oz (294g)
Reviews
28 review(s) WRITE A REVIEW (Reviews are subject to approval) Very impressive Posted By: Daniel
27 people found this review helpful
The description of this knife had my expectations pretty low, and weren't exactly accurate. The knife does have a very large flat spot, despite the description stating it was all belly. The grind and craftsmanship is great. The thickness of the spine is only 1.6mm, even thinner than advertised. It's razor sharp out of the box, with only minor imperfections than can be easily corrected with a stone but isn't even necessary. The handle shape feels better than the average Wa handle as it's a little taller than it is wide. It glides through veggies and will likely take over as my primary tool over my gyuto.
27 people found this review helpful
The description of this knife had my expectations pretty low, and weren't exactly accurate. The knife does have a very large flat spot, despite the description stating it was all belly. The grind and craftsmanship is great. The thickness of the spine is only 1.6mm, even thinner than advertised. It's razor sharp out of the box, with only minor imperfections than can be easily corrected with a stone but isn't even necessary. The handle shape feels better than the average Wa handle as it's a little taller than it is wide. It glides through veggies and will likely take over as my primary tool over my gyuto.
Impressive Posted By: Jim
30 people found this review helpful
The blade is what matters and I am amazed at the quality of the blade and the great geometry. I like to sharpen my own knives so I when I received this clever I went to work. The blade was surprisingly even with almost no, very minor, low/high spots.
30 min. later I had an even razor sharp blade.
Tested it out on a meal and the edge had no soft spots and held up great! Very high praise to these knife makers!
30 people found this review helpful
The blade is what matters and I am amazed at the quality of the blade and the great geometry. I like to sharpen my own knives so I when I received this clever I went to work. The blade was surprisingly even with almost no, very minor, low/high spots.
30 min. later I had an even razor sharp blade.
Tested it out on a meal and the edge had no soft spots and held up great! Very high praise to these knife makers!
Beautifully rustic and nice for the pricePosted By: DJ
30 people found this review helpful
As these are supposed to vary from knife to knife, ymmv. The one I received was straight with the dimensions as advertised and a comfortable and attractive octagonal handle. I followed the advice of other reviews and purchased it with the finish sharpening service and it was very sharp right out of the box. In fairness I don't have a point of comparison to one without the sharpening service.
30 people found this review helpful
As these are supposed to vary from knife to knife, ymmv. The one I received was straight with the dimensions as advertised and a comfortable and attractive octagonal handle. I followed the advice of other reviews and purchased it with the finish sharpening service and it was very sharp right out of the box. In fairness I don't have a point of comparison to one without the sharpening service.
Simply the best!Posted By: David Leflar - verified customer
7 people found this review helpful
Absolutely blown away with the quality of this Dao Vua cleaver. The carbon steel finish is beautiful and oh so sharp, as well as easy and even enjoyable to sharpen. Most of all, though, is the beauty of the handle. A friend recommended the Dao Vua company to me, though my order from ChecfKnivesToGo came with a different and actually more beautiful handle than his cleaver!
7 people found this review helpful
Absolutely blown away with the quality of this Dao Vua cleaver. The carbon steel finish is beautiful and oh so sharp, as well as easy and even enjoyable to sharpen. Most of all, though, is the beauty of the handle. A friend recommended the Dao Vua company to me, though my order from ChecfKnivesToGo came with a different and actually more beautiful handle than his cleaver!
Nice knifePosted By: Christopher Craft
4 people found this review helpful
All the previous reviews here are more or less spot on- the knife is nice and light, but definitely needs sharpening when it arrives. It's really not that sharp at all right out of the box. The blade has a lot of character. There was a tiny crack near the "bolster" region of where the wa handle meets the blade but it's tiny and I don't anticipate it will cause any problems.
One thing to note- part of the reason this knife is lighter than everyone expects is that it weighs 8.8 oz not the advertised 9.8 oz. I was also suprised by the weight and threw it on a kitchen scale to confirm.
Overall- I like it! Would buy again.
4 people found this review helpful
All the previous reviews here are more or less spot on- the knife is nice and light, but definitely needs sharpening when it arrives. It's really not that sharp at all right out of the box. The blade has a lot of character. There was a tiny crack near the "bolster" region of where the wa handle meets the blade but it's tiny and I don't anticipate it will cause any problems.
One thing to note- part of the reason this knife is lighter than everyone expects is that it weighs 8.8 oz not the advertised 9.8 oz. I was also suprised by the weight and threw it on a kitchen scale to confirm.
Overall- I like it! Would buy again.
Awesome cleaver Love it!Posted By: Connor - verified customer
4 people found this review helpful
This is my first knife of this style, and I'm glad I made the decision to get one! It's surprisingly light, easy to handle, and came out of the box super sharp. And it just looks badass. Would definitely recommend!
4 people found this review helpful
This is my first knife of this style, and I'm glad I made the decision to get one! It's surprisingly light, easy to handle, and came out of the box super sharp. And it just looks badass. Would definitely recommend!
Nice knife!Posted By: Mike H - verified customer
5 people found this review helpful
Never really knew about this style of knife but after reading about it on Serious Eats I gave it a shot. Went for the sharpening as I wanted this thing to be the best that it could right out of the box. This thing is sharp!! Love it and it sits on the kitchen counter as my go to. My Global is, for now, back in the case. If I would give one criticism and it's not of the knife, it's the wooden block that I bought with. It's a little savory for the blade and the edges of this very sharp knife hang over a bit. Thanks!
5 people found this review helpful
Never really knew about this style of knife but after reading about it on Serious Eats I gave it a shot. Went for the sharpening as I wanted this thing to be the best that it could right out of the box. This thing is sharp!! Love it and it sits on the kitchen counter as my go to. My Global is, for now, back in the case. If I would give one criticism and it's not of the knife, it's the wooden block that I bought with. It's a little savory for the blade and the edges of this very sharp knife hang over a bit. Thanks!
Incredible valuePosted By: Gwen Mendoza
5 people found this review helpful
Interesting comfortable handle even for smaller hands, thin light blade, true forge finish. Perfect high speed beater with tons of personality. Not the most exotic steel but that makes it less of a chore to sharpen for monosteel offering. Long time pro customer and this is my favorite thin, line knife since the first run ITK kiritsuke
5 people found this review helpful
Interesting comfortable handle even for smaller hands, thin light blade, true forge finish. Perfect high speed beater with tons of personality. Not the most exotic steel but that makes it less of a chore to sharpen for monosteel offering. Long time pro customer and this is my favorite thin, line knife since the first run ITK kiritsuke
This is a great cleaver for the moneyPosted By: Richard L Martin - verified customer
3 people found this review helpful
I was looking at cleavers and had settled on the Shun when I found this product. It really looked neat and I liked the back story. The only thing that I would do differently is get the sharpening service as it did not come very sharp, but I smile every time I see it hanging in my kitchen.
3 people found this review helpful
I was looking at cleavers and had settled on the Shun when I found this product. It really looked neat and I liked the back story. The only thing that I would do differently is get the sharpening service as it did not come very sharp, but I smile every time I see it hanging in my kitchen.
Great knife WowPosted By: Dennis Manuel - verified customer
6 people found this review helpful
Got this knife on a whim, because the story intrigued. Had CKTG sharpen it. Came razor sharp. Love the look. Has great character. I was worried about ti being overly reactive, but it is not. No more than my Agoumi super blue. The edge is developing a nice patina. Makes short work of cutting up a chicken, going through rib bones like nothing. Very pleased with the purchase, and it's a steal at the price. I know some people have mentioned something about it being rough, but for me that's the charm. handle is beautiful.
6 people found this review helpful
Got this knife on a whim, because the story intrigued. Had CKTG sharpen it. Came razor sharp. Love the look. Has great character. I was worried about ti being overly reactive, but it is not. No more than my Agoumi super blue. The edge is developing a nice patina. Makes short work of cutting up a chicken, going through rib bones like nothing. Very pleased with the purchase, and it's a steal at the price. I know some people have mentioned something about it being rough, but for me that's the charm. handle is beautiful.
Great for the money. 9/10Posted By: Dan - verified customer
5 people found this review helpful
I like this knife a lot. I had been deliberating over which Chinese-style chef's knife to pick for months, and I'm happy with this one. Comfortable to hold, great for push cutting, and better than I expected for rock chopping. Scoops up chopped veg very easily. Plus, it's attractive!
My only qualm is that it definitely needs sharpening out of the box. I'm not one of your knife sharpening acolytes--I've only stone-sharpened my own once in five years, with the occasional honing steel. This one definitely needs some sharpening. It requires some effort to chop onions, and hasn't handled tomatoes well at all. That said, it's still sharper than most knives I use at friends' and relatives' houses, so.....your call. But really, 9/10 would buy again.
5 people found this review helpful
I like this knife a lot. I had been deliberating over which Chinese-style chef's knife to pick for months, and I'm happy with this one. Comfortable to hold, great for push cutting, and better than I expected for rock chopping. Scoops up chopped veg very easily. Plus, it's attractive!
My only qualm is that it definitely needs sharpening out of the box. I'm not one of your knife sharpening acolytes--I've only stone-sharpened my own once in five years, with the occasional honing steel. This one definitely needs some sharpening. It requires some effort to chop onions, and hasn't handled tomatoes well at all. That said, it's still sharper than most knives I use at friends' and relatives' houses, so.....your call. But really, 9/10 would buy again.
WowPosted By: Dennis Manuel
5 people found this review helpful
Just got this knife. Had CKTG sharpen it so I would know the potential, because I'm not a brilliant sharpener.
Arrived Screaming sharp. My son sliced up a pepper with it, looked at me and said "What the Sam Hill?" He's 21. that's an expression. Whatta i know?
I have no idea what everybody is talking about when they say this knife is "rough." It's beautiful. It has character. tons of it. And it took such an amazing edge, that I'm going back to school to learn how to sharpen properly! I would say it is the perfect tool for those of us wanting to learn how to use a cleaver and care fora high carbon knife properly. It's a steal as far as i'm concerned.
5 people found this review helpful
Just got this knife. Had CKTG sharpen it so I would know the potential, because I'm not a brilliant sharpener.
Arrived Screaming sharp. My son sliced up a pepper with it, looked at me and said "What the Sam Hill?" He's 21. that's an expression. Whatta i know?
I have no idea what everybody is talking about when they say this knife is "rough." It's beautiful. It has character. tons of it. And it took such an amazing edge, that I'm going back to school to learn how to sharpen properly! I would say it is the perfect tool for those of us wanting to learn how to use a cleaver and care fora high carbon knife properly. It's a steal as far as i'm concerned.
He loved it!Posted By: Kerri - verified customer
4 people found this review helpful
My husband has wanted this knife for a long time, and it made the perfect father's day gift! Such an amazing thing to be holding a repurposed material made with such beauty. It is a great knife for our foodie family cooking needs.
4 people found this review helpful
My husband has wanted this knife for a long time, and it made the perfect father's day gift! Such an amazing thing to be holding a repurposed material made with such beauty. It is a great knife for our foodie family cooking needs.
Love it! just a good fun knifePosted By: Nick vasquez - verified customer
4 people found this review helpful
super impulse buy and im not mad about it! Takes an edge real well, i did clean off most of the "patina" with a green scrubbie and some soap on account of it staining food and smelling a little wierd... but after that its been my go to vegetable knife, i love it and would recommend to anyone who is interested in this style of knife.
4 people found this review helpful
super impulse buy and im not mad about it! Takes an edge real well, i did clean off most of the "patina" with a green scrubbie and some soap on account of it staining food and smelling a little wierd... but after that its been my go to vegetable knife, i love it and would recommend to anyone who is interested in this style of knife.
Knive as expected but service exceptionalPosted By: Chip Pitfield - verified customer
4 people found this review helpful
This is a functional small cleaver that I quite like. As its price suggests, it's utilitarian and functional but not a work of art. As much as I like the knife, what I really like is the client service. This company and its owners are super-helpful, no-nonsense customer-service people. I ordinarily wouldn't buy a knife I can't pick up and feel but I will do so again because of this attention to client service.
4 people found this review helpful
This is a functional small cleaver that I quite like. As its price suggests, it's utilitarian and functional but not a work of art. As much as I like the knife, what I really like is the client service. This company and its owners are super-helpful, no-nonsense customer-service people. I ordinarily wouldn't buy a knife I can't pick up and feel but I will do so again because of this attention to client service.
Daovou Leaf Spring Small Cleaver Posted By: Dan Blood - verified customer
5 people found this review helpful
I absolutely love this knife. I have been watching Dianxi cooking on YouTube. This cleavers primitive utility most closely approximates what she uses. It is sharp out of the box. As for functionality the height of the blade increases safety and allows for efficient removal of product from your cutting board.
I have purchased at least three other cleavers all the rest of them stainless and this is the one I use. The others are in the drawer with Chefs Knives to Go blade guards on them. It is also easily sharpened because of the high carbon steel. I wash and dry it after use, sharpen by running it over the steel and then wipe it down with a lightly oiled cloth kept in a small jar before hanging it on the knife bar. The extra steps in care is part of the knifes charm to me.
I just purchased 2 additional cleavers as gifts. Obviously this knife is not for everyone but two special friends lives will soon be enhanced by the gifts they receive.
5 people found this review helpful
I absolutely love this knife. I have been watching Dianxi cooking on YouTube. This cleavers primitive utility most closely approximates what she uses. It is sharp out of the box. As for functionality the height of the blade increases safety and allows for efficient removal of product from your cutting board.
I have purchased at least three other cleavers all the rest of them stainless and this is the one I use. The others are in the drawer with Chefs Knives to Go blade guards on them. It is also easily sharpened because of the high carbon steel. I wash and dry it after use, sharpen by running it over the steel and then wipe it down with a lightly oiled cloth kept in a small jar before hanging it on the knife bar. The extra steps in care is part of the knifes charm to me.
I just purchased 2 additional cleavers as gifts. Obviously this knife is not for everyone but two special friends lives will soon be enhanced by the gifts they receive.
Daovua leaf spring small cleaver Decent knife, great servicrPosted By: Devin Dixon - verified customer
4 people found this review helpful
Bought the Daovua cleaver to practice sharpening and, you know, have a cool Chinese cleaver to play with. Knife is fine: a little awkward for me as I'm unused to so much forward balance. Find myself choking up so far on the spine that I'm almost holding it like a bench scraper. Stillthe blade is great, though a bit too thick behind the edge. Would also benefit from some distill taper. Finish is rough as advertisedI recommend some taking some sandpaper to the spine and choil. Probably should've went with the tall nakiri, but all in all I'm very satisfied. Used it at work and found it a read murderer of cabbages, carrots, celery, peppers and garlic. Found it excellent for mincing beef for chilibetter than a gyuto, even.
As always, the finish sharpening service is excellent and gave me a real reference for what sharp really is.
Have since ordered the 210 Dao Vua gyuto and will likely grab more when they are in stock. Super fun knives.
4 people found this review helpful
Bought the Daovua cleaver to practice sharpening and, you know, have a cool Chinese cleaver to play with. Knife is fine: a little awkward for me as I'm unused to so much forward balance. Find myself choking up so far on the spine that I'm almost holding it like a bench scraper. Stillthe blade is great, though a bit too thick behind the edge. Would also benefit from some distill taper. Finish is rough as advertisedI recommend some taking some sandpaper to the spine and choil. Probably should've went with the tall nakiri, but all in all I'm very satisfied. Used it at work and found it a read murderer of cabbages, carrots, celery, peppers and garlic. Found it excellent for mincing beef for chilibetter than a gyuto, even.
As always, the finish sharpening service is excellent and gave me a real reference for what sharp really is.
Have since ordered the 210 Dao Vua gyuto and will likely grab more when they are in stock. Super fun knives.
Exactly as described New to cleaversPosted By: some guy who got a cleaver - verified customer
4 people found this review helpful
Never had one of these before - so take with a grain of salt, but big fan. I typically associate them with butchering a cut of meat, but has been most useful for mincing herbs and veggies. Dig it.
4 people found this review helpful
Never had one of these before - so take with a grain of salt, but big fan. I typically associate them with butchering a cut of meat, but has been most useful for mincing herbs and veggies. Dig it.
Great knife for a great price!!! Love this knife!Posted By: Sho Spaeth
8 people found this review helpful
I love this knife! I bought it to experiment with Chinese-style cleavers, and it's since become my main knife for general kitchen tasks (for reference, I have a Tojiro chef's knife, a couple debas, and a honesuki).
It did require a couple passes on a whetstone straight out of the package, but it got quite sharp and it holds the edge marvelously. Love its versatility and weight... really can't recommend it enough!
8 people found this review helpful
I love this knife! I bought it to experiment with Chinese-style cleavers, and it's since become my main knife for general kitchen tasks (for reference, I have a Tojiro chef's knife, a couple debas, and a honesuki).
It did require a couple passes on a whetstone straight out of the package, but it got quite sharp and it holds the edge marvelously. Love its versatility and weight... really can't recommend it enough!
Love everything about it. Posted By: Joshua Runyon
4 people found this review helpful
Recently received mine, couldn't be more happy. It was exactly what I was expecting, imperfection and excellence combined to make an intriguing and delightful to use product. I will be picking up the entire Daovua line as they become available. They aren't kidding about this material being superb for knife making. Holds scary sharp edge quite well. It's also great to be just a few hours away in La Crosse WI!
4 people found this review helpful
Recently received mine, couldn't be more happy. It was exactly what I was expecting, imperfection and excellence combined to make an intriguing and delightful to use product. I will be picking up the entire Daovua line as they become available. They aren't kidding about this material being superb for knife making. Holds scary sharp edge quite well. It's also great to be just a few hours away in La Crosse WI!
Since 1288 !Posted By: Andrew Huang - verified customer
6 people found this review helpful
I've been a lifelong user of classic european chefs knives but decided to give a Chinese Caidao cleaver a solid trial. First, unless all you do is slicing, it's a lie that the Caidao is the only knife you ever need. I have a custom shaped parer for peeling onions and scraping ginger, I have a flexible utility for filleting, I have a Santoku that is a necessity for quartering brussel sprouts, all tasks that a Caidao could do, but at a compromise in speed and efficiency.
The Caidao's advantage is in it's thin, thin, thin blade that minimizes the effort of slicing. The thin blade and its huge width allows for consistent paper-thin slicing, at speed. Of course, the width makes it an excellent spatula for moving things around.
The story of the Daovua's craft holds exactly the right sentiment for me: prioritizing workmanship and thrift over production and beauty. My son (for whom the knife was originally intended) and I fussed endlessly over the hand hammering and grinding on the blade. The stories we read in the dents were the reason for the knife.
But after finish sharpening (diamond to 3K, then 6K King waterstone) and a side-by-side comparison with the small CCK, we found differences that made the CCK the knife he was keeping. Sharpness, of course, is rarely the issue - given sufficient time and abrasives, we can get anything sharp. Instead, the deeper rocker of the Daovua meant a very small "sweet spot" for chopping, requiring a longer rocking stroke for a full cut, or if push cutting rather than rocking, rocking is still required to finish the cut. I'll use both rocking and pushing when I'm working and I don't like how the Daovua is so specialized for one stroke.
The deep rocker has two other effects: first the edge sinks deeper into my cutting board so that the blade sticks when I want to move vegetables away from the cutting area. Secondly, when using the blade as a spatula, the rocker tends to dig in rather than sliding smoothly. Though familiarity will make this less of an issue, the rocker also means that vegetables away from the sweet spot won't get picked up.
Finally, the metal of the blade causes onions to discolor after a while.
I will be keeping the Daovua, but spending some quality time with an 180 grit diamond plate to reduce the rocker as well as cleaning up various rough edges. It's good knife.
6 people found this review helpful
I've been a lifelong user of classic european chefs knives but decided to give a Chinese Caidao cleaver a solid trial. First, unless all you do is slicing, it's a lie that the Caidao is the only knife you ever need. I have a custom shaped parer for peeling onions and scraping ginger, I have a flexible utility for filleting, I have a Santoku that is a necessity for quartering brussel sprouts, all tasks that a Caidao could do, but at a compromise in speed and efficiency.
The Caidao's advantage is in it's thin, thin, thin blade that minimizes the effort of slicing. The thin blade and its huge width allows for consistent paper-thin slicing, at speed. Of course, the width makes it an excellent spatula for moving things around.
The story of the Daovua's craft holds exactly the right sentiment for me: prioritizing workmanship and thrift over production and beauty. My son (for whom the knife was originally intended) and I fussed endlessly over the hand hammering and grinding on the blade. The stories we read in the dents were the reason for the knife.
But after finish sharpening (diamond to 3K, then 6K King waterstone) and a side-by-side comparison with the small CCK, we found differences that made the CCK the knife he was keeping. Sharpness, of course, is rarely the issue - given sufficient time and abrasives, we can get anything sharp. Instead, the deeper rocker of the Daovua meant a very small "sweet spot" for chopping, requiring a longer rocking stroke for a full cut, or if push cutting rather than rocking, rocking is still required to finish the cut. I'll use both rocking and pushing when I'm working and I don't like how the Daovua is so specialized for one stroke.
The deep rocker has two other effects: first the edge sinks deeper into my cutting board so that the blade sticks when I want to move vegetables away from the cutting area. Secondly, when using the blade as a spatula, the rocker tends to dig in rather than sliding smoothly. Though familiarity will make this less of an issue, the rocker also means that vegetables away from the sweet spot won't get picked up.
Finally, the metal of the blade causes onions to discolor after a while.
I will be keeping the Daovua, but spending some quality time with an 180 grit diamond plate to reduce the rocker as well as cleaning up various rough edges. It's good knife.
