Based on your videos on Daovua knives, I’ve picked up the Leaf Spring pairing, utility, 240 Gyuto, 240 Kiritsuke, 240 Slicer and have used them daily for two years. They’re well priced workhorses that you don’t have to baby. Clean them and dry them, rework the edge as needed and you’ll have zero issues with them. Day and knight difference between the thickness and weight of the Kiritsuke and Gyuto. I like the gyuto enough that I got one for the house. Love the channel.
It could be just me, but when you showed the blade grind it looks asymmetrical to me, which would explain the 'wandering' when you try to cut straight. Not as bad as I've seen with some blades but I'd expect that grind to give you some issues until you even out the bevels for a start. I had a similar issue with a Haruyuki Kumo recently which is a fair bit pricier, so it happens at higher price points too.
To me it's got a certain drama to it, like a tanto. From the heel it's all elegant, like a gyuto, and then boom, that sharply angled tip. Really does make a handsome knife. I've heard they're traditionally the head chef's knife so we should work on our skills to be worthy of one. : )
Excellent! This is my first time seeing one of their western handle blades. I agree it is more of a tall k tip gyuto than a kiritsuke, but l like it. It seems like they have been slowly getting better on the grinds but they still have room to improve. And it seems like they are committed to improving so l imagine we'll see better and better grinds from them over time. I may grab one of these and thin the hell out of it. Looking forward to seeing what it will do with your own edge on there. I have one of their 300mm slicers, and the factory edge was usable but it took a really fantastic edge for the price after just a few minutes on 1k/4k and a few licks on my strop.
@@otroflores91 l have done some thinning on it and plan to resume soon until it is nice and crisp. It wasn't terrible but needed some evening up. Pretty happy with the edge retention so far.
It's good they're ambitious and seeking to up their game but trying to be Yu Kurosaki might not be the most productive path forward. If I were in their situation I'd look to do more types of rustic styles. That to me was always their appeal, along with the ease of sharpening and low prices. I'd certainly pay $75 for a typical Dao Vua with a decent nashiji finish, say.
I have to agree that they are ambitious! The kurosaki Brothers are on a level of their own. I think like you said, the rustic path is what they should aim for. Or even if they keep what they have and improve their steel and finish. I have recommended them to try a nashiji or tsuchime finish but they are passionate about their kurouchi finish lol 😂
@@BetweenTwoForks Seriously? That really is a lol. I'm going to put "international business consultant" on my resume toot sweet. It's funny, I love a nice nashiji but have no idea how it's created, and I've tried to find out. I understand kurouchi is a by-product of the heat treat and tsuchime is obvious, but that third remains shrouded in mystery. And I agree, people love them a full tang although you don't have that in almost any of the higher-end Japanese blades. The insanely cheap Tojiro DP bolsterless have several "two rivet" models that are partial tang and just uber-insanely cheap. Imagine a DP gyuto for $32! Sitting on my pile of things to bring into the rotation. Yes, people it's a (horrors!) partial tang but I don't really plan to be out in the woods batoning with the damn thing. I haven't seen this line at CKTG yet. The newer ones I do see have flatter profiles, which is good. They really are striving, and more power to them. I've got three already and that should hold me for a while.
@@wlhlmknrd6456 Thanks, that's literally the first information I've found in a year on this. Might help explain why there are so many different variations of it.
@@mfreeman313 Exactly! If you have a knife with a kurroichi finish you can try sanding it with a really high grit sandpaper to get the desired nashiji appearance.
Hey! I've lurked through that subreddit. Learned a lot from there. I think the biggest gripe people have is the price that can be bought from Alibaba, but the minimum order quantity is like 30 per style LOL
Outside of knives, what gears would you want to see reviewed? 😃
Based on your videos on Daovua knives, I’ve picked up the Leaf Spring pairing, utility, 240 Gyuto, 240 Kiritsuke, 240 Slicer and have used them daily for two years. They’re well priced workhorses that you don’t have to baby. Clean them and dry them, rework the edge as needed and you’ll have zero issues with them. Day and knight difference between the thickness and weight of the Kiritsuke and Gyuto. I like the gyuto enough that I got one for the house. Love the channel.
It could be just me, but when you showed the blade grind it looks asymmetrical to me, which would explain the 'wandering' when you try to cut straight. Not as bad as I've seen with some blades but I'd expect that grind to give you some issues until you even out the bevels for a start. I had a similar issue with a Haruyuki Kumo recently which is a fair bit pricier, so it happens at higher price points too.
Oohhh... kiritsuke. Don't know why but I love this form factor.
I love a good kiritsukes as well!
To me it's got a certain drama to it, like a tanto. From the heel it's all elegant, like a gyuto, and then boom, that sharply angled tip. Really does make a handsome knife. I've heard they're traditionally the head chef's knife so we should work on our skills to be worthy of one. : )
Excellent! This is my first time seeing one of their western handle blades. I agree it is more of a tall k tip gyuto than a kiritsuke, but l like it. It seems like they have been slowly getting better on the grinds but they still have room to improve. And it seems like they are committed to improving so l imagine we'll see better and better grinds from them over time. I may grab one of these and thin the hell out of it. Looking forward to seeing what it will do with your own edge on there. I have one of their 300mm slicers, and the factory edge was usable but it took a really fantastic edge for the price after just a few minutes on 1k/4k and a few licks on my strop.
Been thinking about picking that one up or the 350mm . Did you thin yours out? How is the edge retention
@@otroflores91 l have done some thinning on it and plan to resume soon until it is nice and crisp. It wasn't terrible but needed some evening up. Pretty happy with the edge retention so far.
I was curious if you were gonna review the full tangs, cool man!
Right on! I know you are up on the knife game if you know about these 😁
Will this knife rust ?
Yes! Almost all knives will rust if left in moisture 😃
Where was this purchased?
This one daovua sent me and you can purchase from them direct or chef knives to go has a few.
It's good they're ambitious and seeking to up their game but trying to be Yu Kurosaki might not be the most productive path forward. If I were in their situation I'd look to do more types of rustic styles. That to me was always their appeal, along with the ease of sharpening and low prices. I'd certainly pay $75 for a typical Dao Vua with a decent nashiji finish, say.
I have to agree that they are ambitious! The kurosaki Brothers are on a level of their own. I think like you said, the rustic path is what they should aim for. Or even if they keep what they have and improve their steel and finish. I have recommended them to try a nashiji or tsuchime finish but they are passionate about their kurouchi finish lol 😂
@@BetweenTwoForks Seriously? That really is a lol. I'm going to put "international business consultant" on my resume toot sweet. It's funny, I love a nice nashiji but have no idea how it's created, and I've tried to find out. I understand kurouchi is a by-product of the heat treat and tsuchime is obvious, but that third remains shrouded in mystery. And I agree, people love them a full tang although you don't have that in almost any of the higher-end Japanese blades. The insanely cheap Tojiro DP bolsterless have several "two rivet" models that are partial tang and just uber-insanely cheap. Imagine a DP gyuto for $32! Sitting on my pile of things to bring into the rotation. Yes, people it's a (horrors!) partial tang but I don't really plan to be out in the woods batoning with the damn thing.
I haven't seen this line at CKTG yet. The newer ones I do see have flatter profiles, which is good. They really are striving, and more power to them. I've got three already and that should hold me for a while.
@@mfreeman313 usually nashiji finishes are created by only partially sanding of the kurrouchi left from hardening.
@@wlhlmknrd6456 Thanks, that's literally the first information I've found in a year on this. Might help explain why there are so many different variations of it.
@@mfreeman313 Exactly! If you have a knife with a kurroichi finish you can try sanding it with a really high grit sandpaper to get the desired nashiji appearance.
I'm in the market for a kiritsuke if you bring them in
I can see what good kiritsuke options are out there. My opinion on this one is still up in the air 😃
Pronounced "Yao vool" roughly
Take a look at r/chefknives for Daovua. You'll change your mind about them soon enough
Hey! I've lurked through that subreddit. Learned a lot from there. I think the biggest gripe people have is the price that can be bought from Alibaba, but the minimum order quantity is like 30 per style LOL
He's not utilizing the knife properly and he's using French techniques which isn't allowing the knife to shine.
The handle on it looks rather anorexic. Is this the spring steel or the pipeline ?.