For those that venture outside of Japanese-made kitchen knives, you need only scour the internet for a few minutes before you eventually come across the brand Dao Vua. Who are they and why have they taken the internet and market by storm? The story of Dao Vua and their kitchen knife price point is really where it begins.
Here is the short and dirty version of their humble beginnings, which you can easily find online. Dao Vua knives are handmade in Hanoi, Vietnam by barefoot Vietnamese bladesmiths, using recycled materials, from what they call leaf spring steel. At the price point of these knives, they are seriously impressive from build to sharpness. Though, they may not be for you if you struggle to take care of your knives. Being carbon steel even if with a kurouchi finish, they sharpen easily, but also oxidize easily so care should be taken to maintain a dry knife.
One of the main reasons you see and hear a lot about Dao Vua, is because not only do you get a good looking knife with a cool story attached to it at a reasonable price, despite being a start up of sorts, they have listened to their customers and adapted.
Enter Version 2 Dao Vua knives, also simply known as V2. In the V2 line, Dao Vua has been careful to include better crafted handles, thinner and sharper blades, refined the knife style to more generally look like a Japanese kitchen knife and fewer inconsistencies in build fit and finish. If you are looking to pick up your first Dao Vua, we highly recommend you pick up a V2 over a V1 so that you can see and feel the difference.
Sakimaru typically refers to the knife tip more than it is telling about the knife shape. As an example, a kiritsuke has a k-tip, as does a bunka, as does a gyuto labelled 'k-tip' gyuto. Think of a sakimaru as just that, telling of the tip shape. In this case swooping up from the cutting edge towards the spine at an angle, like that of a samurai sword (tanto tip).
At 350mm, you can stop pretending to be that Michelin star chef invited on food shows to cut a whole piece of tuna belly in one swoop, and BE that person. The only warning we offer with this 350mm sakimaru slicer, make sure you have room to put it away or display it and consider putting a sticker on your front door that says, "warning, licensed badass inside".
For best performance we recommend you use Zach's Premium Sharpening Service for a shockingly impressive edge.
Customer Reviews
For those that venture outside of Japanese-made kitchen knives, you need only scour the internet for a few minutes before you eventually come across the brand Dao Vua. Who are they and why have they taken the internet and market by storm? The story of Dao Vua and their kitchen knife price point is really where it begins.
Here is the short and dirty version of their humble beginnings, which you can easily find online. Dao Vua knives are handmade in Hanoi, Vietnam by barefoot Vietnamese bladesmiths, using recycled materials, from what they call leaf spring steel. At the price point of these knives, they are seriously impressive from build to sharpness. Though, they may not be for you if you struggle to take care of your knives. Being carbon steel even if with a kurouchi finish, they sharpen easily, but also oxidize easily so care should be taken to maintain a dry knife.
One of the main reasons you see and hear a lot about Dao Vua, is because not only do you get a good looking knife with a cool story attached to it at a reasonable price, despite being a start up of sorts, they have listened to their customers and adapted.
Enter Version 2 Dao Vua knives, also simply known as V2. In the V2 line, Dao Vua has been careful to include better crafted handles, thinner and sharper blades, refined the knife style to more generally look like a Japanese kitchen knife and fewer inconsistencies in build fit and finish. If you are looking to pick up your first Dao Vua, we highly recommend you pick up a V2 over a V1 so that you can see and feel the difference.
Sakimaru typically refers to the knife tip more than it is telling about the knife shape. As an example, a kiritsuke has a k-tip, as does a bunka, as does a gyuto labelled 'k-tip' gyuto. Think of a sakimaru as just that, telling of the tip shape. In this case swooping up from the cutting edge towards the spine at an angle, like that of a samurai sword (tanto tip).
At 350mm, you can stop pretending to be that Michelin star chef invited on food shows to cut a whole piece of tuna belly in one swoop, and BE that person. The only warning we offer with this 350mm sakimaru slicer, make sure you have room to put it away or display it and consider putting a sticker on your front door that says, "warning, licensed badass inside".
For best performance we recommend you use Zach's Premium Sharpening Service for a shockingly impressive edge.