Daovua knives are made by the Nhat family in Vietnam using recycled automotive leaf spring carbon steel, a tough and practical material that gives this line its rugged character and strong value. This 210mm kiritsuke brings that steel to a longer, flatter, k-tip format that works well for cooks who like a decisive push cut, good board contact, and a pointed tip for detail work.
The blade measures 210mm at the edge with a 55mm blade height, giving it solid knuckle clearance and enough surface area to move chopped vegetables from the board. The flatter profile favors push-cutting and chopping, while the pointed kiritsuke-style tip is useful for trimming, scoring, and precise 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, this kiritsuke has a rustic handmade finish with hammer marks, scratches, small imperfections, and individual variation from knife to knife. That is part of the appeal rather than something to hide. The octagonal handle gives the knife a comfortable wa-style feel and keeps the overall package simple, useful, and full of handmade character.
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 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: 5.6 oz (160 g)
Blade Length: 210 mm
Total Length: 355 mm
Spine Thickness at Heel: 2 mm
Blade Height: 55 mm
The blade measures 210mm at the edge with a 55mm blade height, giving it solid knuckle clearance and enough surface area to move chopped vegetables from the board. The flatter profile favors push-cutting and chopping, while the pointed kiritsuke-style tip is useful for trimming, scoring, and precise 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, this kiritsuke has a rustic handmade finish with hammer marks, scratches, small imperfections, and individual variation from knife to knife. That is part of the appeal rather than something to hide. The octagonal handle gives the knife a comfortable wa-style feel and keeps the overall package simple, useful, and full of handmade character.
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 blade guard or on a magnetic strip to protect the edge.
Each knife is made by hand so measurements may vary.
