The Nhat family workshop in Vietnam has been forging knives from recycled leaf spring steel for generations - repurposing the same high-carbon steel used in vehicle suspension systems into kitchen knives with a toughness and edge-taking ability that purpose-made knife steels rarely match at this price. The Leaf Spring line represents the Daovua formula in its most direct form: hand-forged carbon steel, practical construction, honest performance.
The tall gyuto at 210mm is a distinctive format - the standard gyuto blade length with a blade height of 65mm versus the 45mm of a standard gyuto. That extra height gives exceptional knuckle clearance on the board, makes scooping prep from the cutting surface easy without adjusting your grip, and puts this knife in useful territory between a standard gyuto and a cleaver. The knife is notably thin and nimble despite the tall profile - it moves through food without the drag a heavier blade would create. The flatter edge profile suits push-cutting through vegetables and proteins. The octagonal wa handle is comfortable in hand and complements the forward balance of the tall blade well. As with all Daovua knives, each piece is made by hand - minor variation between examples is normal and expected. We strongly recommend adding the CKTG finish sharpening service at checkout, which gives us a chance to inspect and optimize the blade before it ships.
What Customers Are Saying: Crow calls it a knife that puts in some work - fit and finish not perfect for the price point but excellent, and his arrived wickedly sharp without the sharpening service. The thin blade makes quick work of meat and vegetables. Steven owns many Daovua knives and describes this as a knife built to outlast him - if you want a 500-dollar knife for 100 dollars, Daovua is the way.
Care Instructions: This is a reactive high-carbon steel kitchen knife and will develop a natural patina with use. Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a saya or blade guard, or on a magnetic strip to protect the edge.
Each knife is made by hand so measurements may vary.Origin: Vietnam (Nhat Family Workshop)
Construction: Hand Forged, Mono Steel
Edge Steel: High-Carbon Leaf Spring Steel
Finish: Kurouchi (Rustic Black Finish)
Edge Grind: Even, Double Bevel
Handle: Octagonal (wood type and color vary)
Weight: 7.6 oz (216 g)
Blade Length: 214 mm
Total Length: 370 mm
Spine Thickness at Heel: 2 mm
Blade Height: 65 mm
The tall gyuto at 210mm is a distinctive format - the standard gyuto blade length with a blade height of 65mm versus the 45mm of a standard gyuto. That extra height gives exceptional knuckle clearance on the board, makes scooping prep from the cutting surface easy without adjusting your grip, and puts this knife in useful territory between a standard gyuto and a cleaver. The knife is notably thin and nimble despite the tall profile - it moves through food without the drag a heavier blade would create. The flatter edge profile suits push-cutting through vegetables and proteins. The octagonal wa handle is comfortable in hand and complements the forward balance of the tall blade well. As with all Daovua knives, each piece is made by hand - minor variation between examples is normal and expected. We strongly recommend adding the CKTG finish sharpening service at checkout, which gives us a chance to inspect and optimize the blade before it ships.
What Customers Are Saying: Crow calls it a knife that puts in some work - fit and finish not perfect for the price point but excellent, and his arrived wickedly sharp without the sharpening service. The thin blade makes quick work of meat and vegetables. Steven owns many Daovua knives and describes this as a knife built to outlast him - if you want a 500-dollar knife for 100 dollars, Daovua is the way.
Care Instructions: This is a reactive high-carbon steel kitchen knife and will develop a natural patina with use. Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a saya or blade guard, or on a magnetic strip to protect the edge.
Each knife is made by hand so measurements may vary.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Shouldn't be as good as it is, August 28, 2025Posted By: Crow
56 people found this review helpful
This guy puts in some work. Fit and finish aren't perfect, but for the price point, it's excellent. Mine came wickedly sharp, even without the sharpening service. Nice thin blade than makes quick work of meat and veggies, but maybe get a Deba if you're going to be breaking down bones or anything really hearty. For a well made, carbon steel knife, you cannot go wrong with this one for the price.
56 people found this review helpful
This guy puts in some work. Fit and finish aren't perfect, but for the price point, it's excellent. Mine came wickedly sharp, even without the sharpening service. Nice thin blade than makes quick work of meat and veggies, but maybe get a Deba if you're going to be breaking down bones or anything really hearty. For a well made, carbon steel knife, you cannot go wrong with this one for the price.
SleeperPosted By: Steven
54 people found this review helpful
I have many knives of this brand, they require a lil extra care as they are not stainless. I got this � deep Santoku� to be a knife that lasts me a long time. I�m confident this knife will outlast me. If u want a 500$ knife, for 100$�. Davoua is the way to go!
54 people found this review helpful
I have many knives of this brand, they require a lil extra care as they are not stainless. I got this � deep Santoku� to be a knife that lasts me a long time. I�m confident this knife will outlast me. If u want a 500$ knife, for 100$�. Davoua is the way to go!
