Would love to see a cut video showing some onion dicing, fine green onion slicing, and carrot/sweet potato cutting with these to get a good idea of the performance. The choils on the newer ones have looked better but I wonder about their heat treat and consistency/geometry beyond the choil.
I love my two Dao Vuas. Their newest stuff is on another level. They really work hard to improve. I noticed you stopped carrying them. Their V2 line is a so much better.
Good video. I just received one of their Sakimaru shaped slicers and put a quick edge on it. Beautiful handle and saya, ok grind, took a great quickie edge, and slices meat very nicely. I'm looking forward to getting it back on the stones for some thinning and polishing.
Gage great video and well done to elaborate on the pros and cons. These knives seem like a great option for those just starting and want a low cost option.
Hello Gage, Jake and Ben...I wanted to thank you for your brutally honest take on the Dauvau V2 knives. You made the + and - very clear. I've watched a number of videos of people giving there opinions on them. It was made clear to me after watching, that you guyz take the kind of care to make sure that your customer gets the product as good as it can be. Not that it was said, but I believe that if the manufacturer sent a product that didn't meet your standard it wouldn't be sold by you. This is why I'm going be getting a gyuto from "Sharp" when the time comes. I know absolutely nothing about knives, (I know classical guitars) but I'm excited to get my first real knife. I look forward to doing some business with you. James Zi ( I changed my name years ago. I don't get why my old name still come up)
Thank you so much for your comment! We're so glad you feel that way because that's exactly what we're trying to get across in our videos. We try to provide as much information as possible to help you and every other customer make the best informed buying decision. We look forward to doing business with you as well!
@@TomTran-hu7gd i said pronounced, not meaning. also the pronounciation is for english speakers to understand how it is said by word of mouth. seems like you need to re read my comment.
I have a leaf spring steel knife (a nikiri but not made by dao vua) and I think it makes a great pairing with a more traditional, thinner, japanese carbon steel knife. If there is a material I might resistant enough that I might heasitate with my japanese knife, I can usually get through it with the recycled carbon steel without any messing about. Very happy to have both in my kitchen.
I recommend them. I'm not a knife snob, but I certainly have some very high end Japanese knives. The price you're paying for these hand-forged DaoVua knives is very reasonable and fair. For me, these are the knives I reach for when I want to use a Japanese knife, but don't want to mess up my Japanese knives😊. I have a cleaver (V3), a kiritsuke (V3), and a kurouchi sakimaru (V2). They are thin and they cut very well. They rust in like 60 seconds though. Fastest I have ever seen. You can almost watch it happen. lol. Once the patina is there though, this will not be such an issue. Another thing I like is, since I'm not an expert in sharpening, I can practice on these without fear. I'm not scared of screwing them up when I sharpen them like I am my Japanese knives. I originally bought them as a novelty item, but I do actually like them.
great performance for the money. picked up a 115mm petty... is a good little cutter. it's my designated "getting the meat off the bone" knife... I still use my Moritaka honesuki... we all know what I mean. it was $34.97 USD shipped
When I first started collecting I got several of these and still like them. I've never seen them presented as anything they're not; to me there's a lot to like, and others may think differently. I think it would be interesting to zoom out from DVs and think about what "handmade" means to collectors of traditional Japanese kitchen knives. From what I know the reality seems like more of a continuum than an either-or thing. And I think it's probably pretty rare that it means a dude beating on glowing red metal with a handheld hammer. I'd love to learn more about that and be corrected if need be. But I think if you insist that "handmade" means no power tools then you're probably going to say goodbye to all the budget blades and pay in the low four figures for one of these knives, and not in the low three. I wouldn't welcome that. Some of my favorite knives aren't among the most expensive. There are small shops that produce entry-level knives with astonishing degrees of performance and aesthetic appeal. If the power tools like springhammers facilitate that, great. That's my opinion.
I'm interested in a knife of this type. I'm leaning toward a bunka ( about six in. ) . Can You please help Me with information ( how much is it , care application... vegetables/meat/poultry etc. ) ?
I think the point of these sadly is to learn how to maintain a carbon steel knife more than enjoy it. If they were MAJORLY thinned, or if they used a better steel, then it would be more enticing IMO
@@MrSATism get a tojiro entry level carbon steel, or even basic tosa wa knife for like 40 bucks on ebay. and you get a way better knife than this. if you want new. but if you are ok with used knives, you can find used knives for way less.
@@franzb69 I do not work for SHARP and do not desire to own a Doa Vua, so I agree with your sentiment there. I knew about tojiro, but I'll keep my eye out for a tosa wa knife.
@@MrSATism I think the real point is to get something actually hand forged for a low price. Very few japanese knives are actually hand forged. Most of their knives advertised as hand forged aren't. Someone is holding the steel while a machine forges the knife. These are real, hand forged knives.
Would love to see a cut video showing some onion dicing, fine green onion slicing, and carrot/sweet potato cutting with these to get a good idea of the performance. The choils on the newer ones have looked better but I wonder about their heat treat and consistency/geometry beyond the choil.
In my experience and to my knowledge they're pretty good performers when sharp, like all carbon steel blades.
I love my two Dao Vuas. Their newest stuff is on another level. They really work hard to improve. I noticed you stopped carrying them. Their V2 line is a so much better.
Good video. I just received one of their Sakimaru shaped slicers and put a quick edge on it. Beautiful handle and saya, ok grind, took a great quickie edge, and slices meat very nicely. I'm looking forward to getting it back on the stones for some thinning and polishing.
I've recently picked up the sankou From the shop here I love it it's a great little knife to have beside me on the line
Gage great video and well done to elaborate on the pros and cons. These knives seem like a great option for those just starting and want a low cost option.
I have some of their steak knives and a petty and they work well. Very good value.
Hello Gage, Jake and Ben...I wanted to thank you for your brutally honest take on the Dauvau V2 knives. You made the + and - very clear. I've watched a number of videos of people giving there opinions on them. It was made clear to me after watching, that you guyz take the kind of care to make sure that your customer gets the product as good as it can be. Not that it was said, but I believe that if the manufacturer sent a product that didn't meet your standard it wouldn't be sold by you. This is why I'm going be getting a gyuto from "Sharp" when the time comes. I know absolutely nothing about knives, (I know classical guitars) but I'm excited to get my first real knife. I look forward to doing some business with you. James Zi ( I changed my name years ago. I don't get why my old name still come up)
Thank you so much for your comment! We're so glad you feel that way because that's exactly what we're trying to get across in our videos. We try to provide as much information as possible to help you and every other customer make the best informed buying decision. We look forward to doing business with you as well!
just a fun fact, the word Dao in the name Dao Vua is pronounced as "yao" if you're from the south of the country or "zao" if from the north.
your fun fact is wrong 😁😁😁 Daovua mean king of knife 😁😁😁😁 Dao=knife
@@TomTran-hu7gd i said pronounced, not meaning. also the pronounciation is for english speakers to understand how it is said by word of mouth. seems like you need to re read my comment.
Thanks for the clarification. @@TomTran-hu7gd
@@TomTran-hu7gdngu
I have a leaf spring steel knife (a nikiri but not made by dao vua) and I think it makes a great pairing with a more traditional, thinner, japanese carbon steel knife. If there is a material I might resistant enough that I might heasitate with my japanese knife, I can usually get through it with the recycled carbon steel without any messing about. Very happy to have both in my kitchen.
I bought their cleaver a few months ago and love it!
I recommend them. I'm not a knife snob, but I certainly have some very high end Japanese knives. The price you're paying for these hand-forged DaoVua knives is very reasonable and fair. For me, these are the knives I reach for when I want to use a Japanese knife, but don't want to mess up my Japanese knives😊. I have a cleaver (V3), a kiritsuke (V3), and a kurouchi sakimaru (V2). They are thin and they cut very well. They rust in like 60 seconds though. Fastest I have ever seen. You can almost watch it happen. lol. Once the patina is there though, this will not be such an issue. Another thing I like is, since I'm not an expert in sharpening, I can practice on these without fear. I'm not scared of screwing them up when I sharpen them like I am my Japanese knives. I originally bought them as a novelty item, but I do actually like them.
great performance for the money. picked up a 115mm petty... is a good little cutter. it's my designated "getting the meat off the bone" knife... I still use my Moritaka honesuki... we all know what I mean. it was $34.97 USD shipped
You don't sell them anymore?
When I first started collecting I got several of these and still like them. I've never seen them presented as anything they're not; to me there's a lot to like, and others may think differently. I think it would be interesting to zoom out from DVs and think about what "handmade" means to collectors of traditional Japanese kitchen knives. From what I know the reality seems like more of a continuum than an either-or thing. And I think it's probably pretty rare that it means a dude beating on glowing red metal with a handheld hammer. I'd love to learn more about that and be corrected if need be. But I think if you insist that "handmade" means no power tools then you're probably going to say goodbye to all the budget blades and pay in the low four figures for one of these knives, and not in the low three. I wouldn't welcome that. Some of my favorite knives aren't among the most expensive. There are small shops that produce entry-level knives with astonishing degrees of performance and aesthetic appeal. If the power tools like springhammers facilitate that, great. That's my opinion.
What other knifes are you using?
Use this in a high volume kitchen. Works great.
I'm interested in a knife of this type.
I'm leaning toward a bunka ( about six in. ) . Can You please help Me with information ( how much is it , care
application... vegetables/meat/poultry
etc. ) ?
Hey John! We have lots of different options on our website for bunka's but unfortunately we no longer carry Dao Vua knives.
@@SharpKnifeShop Why no Carry longer Dao Vua Knives.
Cage-you’ve stopped carrying the Dao Vuas…. Was the quality still suffering and you just called it quits?
How to contact you ?
My gf is Vietnamese, they sell these for like $3 in Vietnam... Knife shops in West are ripping people off charging $90 for $3 knife
Seriously?
yes @@capolot
That’s a shame
shit steel tho. won't hold an edge like other knives tho.
I think the point of these sadly is to learn how to maintain a carbon steel knife more than enjoy it. If they were MAJORLY thinned, or if they used a better steel, then it would be more enticing IMO
@@MrSATism but you can always just add another 20 bucks or so and get a way better knife.
@@MrSATism get a tojiro entry level carbon steel, or even basic tosa wa knife for like 40 bucks on ebay. and you get a way better knife than this. if you want new.
but if you are ok with used knives, you can find used knives for way less.
@@franzb69 I do not work for SHARP and do not desire to own a Doa Vua, so I agree with your sentiment there. I knew about tojiro, but I'll keep my eye out for a tosa wa knife.
@@MrSATism I think the real point is to get something actually hand forged for a low price. Very few japanese knives are actually hand forged. Most of their knives advertised as hand forged aren't. Someone is holding the steel while a machine forges the knife. These are real, hand forged knives.
9339 Pascale Walks