Dao Vua V3 52100 Carbon Steel 120mm Steak Knife

Overview

If you like the idea of a compact steak knife that cuts more like a laser-sharp petty than a chunky table knife, the Dao Vua V3 52100 Carbon Steel 120mm Steak Knife is exactly that. Hand-forged in Hanoi, Vietnam from U.S.-sourced 52100 carbon steel, it glides through steak, chops, and roasts without shredding fibers—so your hard-earned crust stays crisp and the interior stays juicy.

This 120 mm version keeps the same V3 formula—monosteel 52100, kurouchi finish, and a comfortable octagonal ebony-and-padauk handle—but shrinks the blade for tighter plates and smaller hands. With a thin spine (about 1.36 mm at the heel tapering to 0.55 mm near the tip) and modest 29.25 mm heel height, it feels nimble and precise, more like a mini slicer than a clunky steak knife.

Because it’s high-carbon steel, the blade will build a patina and can rust if neglected. A quick hand wash, thorough dry, and a light coat of tsubaki oil after dinner is usually all it needs to stay happy between services.

Common Questions

Q: Is this 120mm steak knife only for steak, or can I use it like a paring knife?

A: You can absolutely use it beyond steak. The 119 mm edge, thin spine, and compact height make it great for trimming silver skin, portioning small proteins, slicing charcuterie, or doing in-hand fruit work. Think of it as a steak-focused petty that still pulls double duty in prep.

Q: Is this knife suitable for home cooks, or is it more for pros?

A: It works beautifully for both. Home cooks will appreciate how easily it sails through a weekend ribeye or pork chop without needing much force. Pros will like the fast, low-drag feel and simple monosteel construction that sharpens quickly and responds well to a quick strop between services.

Q: Will 52100 carbon steel rust on me?

A: 52100 is reactive, so it can rust if left wet—especially around salty steak juices. To avoid problems: hand wash with mild soap, dry immediately, and add a thin coat of light blade oil before storing. Over time, the blade will develop a dark patina that actually helps protect it and gives it a lived-in, workhorse look.

Q: How often will I need to sharpen it?

A: With normal home use, an occasional touch-up on a medium stone and a few passes on a leather strop will keep the edge humming. In a professional kitchen, you may want to refresh it more frequently depending on volume and board choice, but 52100 is known for taking a keen edge without demanding exotic stones.

Specifications

• Brand: Dao Vua
• Blacksmith / Cooperative: Dao Vua Cooperative, Hanoi, Vietnam
• Line: V3 (52100 Series)
• Core Steel: 52100 high-carbon steel
• Cladding Type: None (monosteel construction)
• Finish: Kurouchi (blacksmith finish)
• Grind: Double bevel, 50/50
• Blade Length: 119 mm
• Edge Length: 119 mm (approx.)
• Blade Height (Heel): 29.25 mm
• Spine Thickness (Heel): 1.36 mm
• Spine Thickness (Mid): 1.04 mm
• Spine Thickness (1 cm from Tip): 0.55 mm
• Overall Length: 241 mm
• Weight: Specs not found
• Handle Material: Octagonal ebony & padauk wood (wa handle)
• Hardness (HRC): Approx. 60–61 HRC (estimated for V3 52100 series)
• Country of Origin: Vietnam
• Edge Type: Double bevel, ambidextrous
• Best Uses: Steak, chops, small roasts, charcuterie, and light utility work