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: 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: 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: 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.
