DAO VUA V3 52100 Acero al Carbono Kurouchi Sakimaru 300mm

Imperfect, but fantastic.
Great knife out of box for the price, surprisingly sharp. With time and fine tuning, this knife will perform just as good as some $300 slicing knives out there. Well worth the money and would definitely buy another down the road if needed.

I like my knife

I'll keep this brief and to the point for folks.
I'm a professional, not a weekend warrior. I'm very critical of my knives and how I use them and if I'm truly using a knife to its fullest potential. I had my main chef knife sharpened by a "professional" in my area and he wrecked it. Scooped out the blade just in front of the heel. Awful work and devastating to a blade that was old enough to buy beer. I had it re-profiled by a true pro and although they did an excellent job and made it a great knife again, it had changed enough in the rehab that I did not find it to be my workhorse that it once was. Great for quick, light duty work but not the killer I needed to keep up with my workload. Dau Vua had been on my radar, needed to try some stuff out, and at 70 to 90 dollars it was worth a roll I figured. Started with the 210mm cleaver and 240mm kiritsuke. These 70 dollar knives have the edge and workability of a 400 dollar counterpart. Dead serious. They are better than your very expensive facsimile. They don't come proper sharp out of the box, but just the most basic, minimal work on the edge gives back so much. Finish and fit are absolutely mastery. Seriously people, buy these knives, any profile of them and let it rip. I have 6 of these knives, including the sakimaru that this review is under and they are all better than any knife I've ever touched or seen. Don't think about it to hard, it's 70 bucks for most of them. If you want a pro level blade and not a showoff whatever Japanese style blade, get these.

Best slicer, feel like cloud from ff7

great blade at a great price