DaoVua Chinese Chef Knife
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- Опубліковано 21 лип 2024
- Today, we are going to be looking at the Daovua Chinese Chef knife. One of my favorite Chinese chef knives so far when it comes to look and functionality. As always, this is a first impression video. We will come back here in 6 months to do a follow up.
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Sorry if the audio seems off. Just realized after uploading that I forgot to normalize the audio 😅. We will get back into the swing of things and trying to decide which wireless lav to get to better the audio quality. 😃🙏
Huge fan of chinese chef knives!!! And of your work as well ;)
Same, big fan of Chinese chef knives. Thank you so much for your support! 😃🙏
Ima huge fan of Chinese Chef knives and huge fan of ur videos..keep doin what u do bruh
Thank you very much for your support brother! 😃🙏
i love their knives i have 3 of their cleavers. my favorite one is the first one i got. i dropped it on the tip 2 or three times and fixed it. so it has a bit of a rock to it at the front. they sharpen so well. i have their slicer witch is really nice too. i like them. and cck the best. put shellac on the handles for an easy finish
It a really good review, as usual. Thank you very much. What is the best vegetable chinese cleaver for around $100?
Have you explored or considered exploring the Masahiro Chinese Chef knives? They are made in Seki, Japan and use a lower cost stainless steel alloy that Masahio uses for many of their lower cost knives, expeccially compared to laminated white and blue paper steels from Hitachi or VG steels. The TX and TS 101-104 lineup are sold at prices similar to the Dao Vua knives but are stainless and I presume machine finished at this price point.
Got a Daovua bunka and think its pretty great. Nothing fancy or perfect but functional. Been holding out on the chinese chef knife for a while but really want one.
Agreed! They are good knives that will get the job done. Affordable for those who want to enjoy a rustic/handmade esthetic without having to throw a few hundred towards it 😃🙏
Me too. I'll get the 52100 version when it's back in stock.
Really appreciating the information in your videos lately. Any particular recommendations for a Cai Dao for someone newer to the style but familiar with both classical European and Japanese kitchen knives? I feel like it'd be an excellent all around knife for vegetable and boneless protein prep at work.
Hey! Thank you for your support! I feel like the knife skills is pretty transferable between the knives. I think the grip is the only thing that takes some getting use to. This daovua is nice and so are the shibazi. I have one that I still need to review but the first impression is nice. 😃🙏
Hi, can you advise on which meat chops cleaver knife I should get? Mostly cutting vegetables but also bone and coconut 🥥 too. That would affordable $
I’d be interested to see if that discoloration near the edge would come off with a bit of stropping…I bought that same knife a couple months ago and was pleasantly surprised that it was not a “project knife”. Really like it; it’s a tool not a jewel!
It didn't unfortunately. I actually did a touchup on the edge and the discoloration is still there. But agreed that they are workhorses that you can use without hesitation. Some of my nicer Japanese knives, I definitely tip toe around using them just because LOL
@@BetweenTwoForks its looks like a cold shot.
Whoulde you recommand The daovua v2 series for a professional chef ?
I've got several Dao Vuas and was always impressed with the general quality of the fit and finish, considering the price and how they're made. But one thing I noticed recently is two out of the three have handles that are noticeably out of line with the blade. Doesn't really matter much if you use a pinch grip, and it's fixable, but just a thing to be aware of if that matters to you. I continue to love my beater knives at least as much as the high-end ones. : )
Yes, I agree here. The one piece handle doesn't have the issue but the ones with multiple pieces of wood is a bit out of line. I got one of their slicers and have that issue as well.
I have this knife and it's a great one.
Glad you like it! Same here. Really enjoying it and takes a great edge!
prefer a tall nikiri or bunka blade. tall chef knives are fun tho
Aren't they great? I love interchanging it with a gyuto/bunka.
Why, oh why, would anyone give Dao Vua a hard time? The leaps they've made, especially given the short time they've been in production, are quite impressive where I sit. You can absolutely pay more and get less. I was watching a video recently on another knife from a company who will not be named... but their initials are C.O.Olina... and they were screwing the scales on a $120 cleaver on with brass screws. Philips heads no less, I'm sure that's comfy when you're trying to dispatch a ribeye roast. And the best was, it wasn't even sharpened.
So yeah, Dao Vua might need a blade polish when they get home after a trip from Viet Nam... not the worst thing ever. If I flew from MO to Viet Nam, I'd need a shower and a nap before I hit the town too.
Honestly, I am not sure what their beef us. But with all else, there are always purists out there that thinks only certain knives within a particular spec is considered good. Brother, I love that analogy lol. I shared it with my wife and we both got a kick out of it 😂🙏
Will this be coming to your store? Thanks for the review.
Not at the moment. Thanks for wanting to support the store! Means a lot! 😃🙏
You have any pointers or info on how exactly to sand that finish off? What kind/type/brand of sandpaper and the method?
I took the kurouchi finish off of my gyuto. I was working on thinning the knife and reprofiling and it came off during the thinning process. I would expect it to come off with wet/dry sandpaper. Start at like 220 grit and work your way up. I ended up finishing the whole knife in a nashiji/scotchbrite satin 😃
@@BetweenTwoForks cool thank you, I just ordered the leaf spring 240 from cktg, they have the "improved" version with the new handle in stock, also got the finishing service. So start at like 220 grit with water and work up in like what, 400/800/1000 until I'm satisfied with how it looks? Lol sorry never tried to do something like this just trying to get as much info as possible
@@milleradam98 hey, no apologies needed. I get how it goes. There isn't a ton of info out there. The progression is up to you on how high you want to go. There are different hand dancing techniques. They will vary in direction, as well as trying to get a nicer finish by doing single direction sanding. I'd go up to 400 to 600 grit and see how you like the look. Should be a pretty good satin finish. Between grits, make sure the sanding mark from the previous grit is no longer visible before progressing. Hope this helps!!
@@BetweenTwoForks it does indeed, thank you for your help, I'll put a before and after pic when I'm done, then blame you if I screw it up (jk)😂😂😂
3:02 its a cold shot
Did it curl a bit? Or was it the camera angle?
I think it might be a little lens distortion 😃
Where can i get this knife??
Hi! If I remember correctly, tokushu knife has this for sale on their website and you can get 10% off by using code Raf10 😃🙏
Do a video on some meat cleavers.
Glad you said that! I have one coming up 😁
It looks like blood stain that they try to buff out
At least we know it will "keal" 😂
@@BetweenTwoForks 😂😂😂😂 sho nuff.
It a really good review, as usual. Thank you very much. What is the best vegetable chinese cleaver for around $100?
Thank you very much for your support! If you want a great knife, the shibazi is well within your budget and is a GREAT knife. I have one and still need to review it but from my first look at it, it is amazing. With the additional money, you can grab one/two whetstones to upkeep the knife.