The newly released Dao Vua series is hand-forged from 52100 carbon steel, imported from the USA. With some models now offering a spine thicker than their classic series counterparts, it is an excellent choice for anyone looking to step into the world of Japanese Carbon Steel knives without breaking the bank. Despite a slight increase in weight due to the thicker spine, this series remains affordable and is a valuable addition for any Dao Vua collector.
With an optional fitted wooden saya, the 100% handmade classic series features a finish that should be appreciated by its owner. While they display true handmade characteristics, and each knife is slightly different, including various handle wood shadings, they are considered an ideal platform for anyone looking to experiment with sharpening, thinning, or even polishing carbon steel.
Gyutos are known as the only knife needed in the kitchen. The blades typically range from 210mm to 270mm in length and are appreciated for their taller heel. Gyutos are a great option for most, as they have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work. This is why many chefs prefer a Gyuto over many other models.
While often similar in shape when compared to Western chef knives, Japanese Gyutos have a reputation for being lighter and thinner.