Dao Vua Special Edition 52100 Carbon Steel 210mm Kiritsuke/Gyuto - Ebony and Brass Wa Handle

$75.00
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Daovua Special Edition Kiritsuke Gyuto 210mm

Brand Legacy: Dao Vua, a brand emerging from Hanoi, Vietnam, has gained popularity with its unique approach to knife making. The knives are handcrafted by Vietnamese bladesmiths using recycled leaf spring steel, balancing affordability with impressive build quality and sharpness.

Knife Characteristics: The Special Edition features a solid ebony handle with a decorative brass ferrule. It is crafted from 52100 Carbon Steel, known for its excellence in kitchen knife making. Each knife is finely tuned by professional sharpener Zach Peters before shipment, ensuring top-notch performance straight out of the box.

Design and Functionality: Embodying the essence of traditional Japanese cuisine knives, the kiritsuke is often considered the master of all knives. This particular model is a double-bevel version, versatile for various culinary tasks, from mincing garlic to oblique cutting scallions.

Maintenance Advice: As with all carbon steel knives, particularly those with a kurouchi finish, careful maintenance is crucial. These knives sharpen easily but are also prone to oxidation, requiring diligent care to keep them dry and in optimal condition.

Customer-First Evolution: Dao Vua has continually adapted to customer feedback, refining their products to meet the needs and expectations of a discerning market.

Customer Reviews

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Robert
Great carbon steel knife.

These are great for the price, the last guy gave a 1 star saying he couldn’t get through the shallots.

Carbon steel vs stainless steel knives. There is a difference in application bud.

Cut your shallots and acidic stuff with stainless, that doesn’t oxidize.

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William

Got this dao vua "special edition" knife and tried it I couldn't even chop 4 shallots befor it started to rust will chop meat and carrots and some greens but needs alot of matinance and wiping especially for a kitchen knife and surface rust ends up on the food so you need to be carful what you chop definitely not an all rounder knife which is what the design is usually for better to get white or blue steel rather than this steel unless your getting it as a project knife needs more research befor buying

We are sad to hear you aren't happy with the knife. Please reach out and we will make it right! This is the last model of the spring steel knives (Similar to 5160). Our other models with 52100 steel imported from the United States are less reactive. We will take your feedback and get our next batch made form the 52100 so this doesn't happen again. We appreciate your feedback so we make them better!

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About us

We take responsibility for selecting and providing authentic quality products through our direct relationships with Japanese suppliers. Shipping trouble? We have your back and will manage it. Problem with your order? Contact us and we make it right. If you are our customer, we will not stop until we get the perfect knife in your hands. -Tony and Zach

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