I was hoping you guys would do videos on some of the latest Dao Vua knives, and lo and behold, here's a new one! Thanks so much for these videos, they make sorting through the (many) options at your site so much easier!
Good day! I work in a small restaurant that process small whole fish between (3-8kg per fish) probably 2-3 times a week, and chicken around 15-20lbs daily. I don't want to invest a deba for fish and honesuki for chicken cause im tight on budget, and i'm more of a utility person rather than a collector. With that being said, that tip is similar to honesuki so i assume i can use it for chicken. With the knife being double bevel, you think using it on chicken spines and small fish heads can be more forgiving? I mean by definition, bunka is an "all purpose" knife. But yeah, still wanna make sure
I was hoping you guys would do videos on some of the latest Dao Vua knives, and lo and behold, here's a new one! Thanks so much for these videos, they make sorting through the (many) options at your site so much easier!
You're welcome. :)
With that line near the edge, they aren’t just hardening 1/4” of the edge area during heat treat and leaving the other 90% of the blade soft are they?
No they heat treat the entire blade. Usually they stick it in forge.
Good day! I work in a small restaurant that process small whole fish between (3-8kg per fish) probably 2-3 times a week, and chicken around 15-20lbs daily.
I don't want to invest a deba for fish and honesuki for chicken cause im tight on budget, and i'm more of a utility person rather than a collector. With that being said, that tip is similar to honesuki so i assume i can use it for chicken. With the knife being double bevel, you think using it on chicken spines and small fish heads can be more forgiving? I mean by definition, bunka is an "all purpose" knife. But yeah, still wanna make sure