Dao Vua V3 52100 Carbon Steel 300mm Sakimaru

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

My third or so knife from this blacksmith and never had a problem with the construction but seeing how this is a longer blade, it feels very weak at where the knife meets the handle. The handle almost feels hollow and feels as if it could snap any second when I skin fish. Great price for a 300mm nonetheless and performs above its price tag when given a decent edge.