references about this knfe DAOVUA V2 CARBON STEEL KUROUCHI 210MM GYUTO ($65)

[camilorosso]

i see theis knife, but Does anyone have references to this brand, is it good for its price, or is it just misleading advertising

 

[daveb]

As Long John Silver's parrot would say: Pieces of sh!t, pieces of sh!t, awwwwwwk!!!

 

[camilorosso]

you have a bad experience, tell me more please

 

[gentiscid]

Invest that money to a better knife…

 

[Wagnum]

I have a couple Dao Vua that I love and are decent knives but I have more (I got a small order from them directly) that are not only unusable in the state they shipped in but completely irreparable. I've heard they send their knives off to be heat treated now and use a consistent steel, that combined with buying from a reputable retailer should mean that you get a knife that is at least usable and if not then at least it's returnable. I'd pass unless your looking for something "unique" or more plainly flawed and possibly unfixable

 

[Bensbites]

I think they are cheap for a reason. Good bang for the buck.

 

[sumis]

cheap knives that can and needs to be worked on. if it is worth it i dunno. i've sharpened one once, and it got sharper – actually really sharp didn't cook with it though …

.

 

[JASinIL2006]

I had a very early Dao Vua gyuto that I picked up expressly for the purpose of learning to sharpen. The grind on the knife was sufficiently wonky that it actually ended up causing me a lot of confusion and frustration as I tried to figure out why my sharpening was so inconsistent. It turned out the problem was only partly caused by my newbie-ness on the stones, but partly because the grind was so inconsistent.

I believe the more recent versions are much improved, but unless you want to get right into thinning and fixing problems with the grind, you might want to avoid finding the absolute cheapest knife you can find.

 

[McMan]

In the value-price range, you'd be much better off getting a tosa knife instead of a Daovua. The issue with Daovua is that they're very inconsistent and in multiple ways (HT, grind, profile, etc.). The Tosa might still need some work, but at a minimum you'll be assured decent steel and decent HT.

 

[camilorosso]

In the value-price range, you'd be much better off getting a tosa knife instead of a Daovua. The issue with Daovua is that they're very inconsistent and in multiple ways (HT, grind, profile, etc.). The Tosa might still need some work, but at a minimum you'll be assured decent steel and decent HT.

you know a online store of this brand, o a especific model ?

 

[tostadas]

you know a online store of this brand, o a especific model ?

Kyohei shindo
Muneishi
Tosa tadayoshi
Kaji bei

 

[McMan]

you know a online store of this brand, o a especific model ?

https://hidatool.com/item/2002https://hidatool.com/item/2003

 

[MowgFace]

Hida is a great little shop. In store they sometimes have some goodies that they don’t post online.

Shigeki Ironwood R2
Sakai Kikumori Choyo
House brand KU Hammered Series
Hiromoto
All kinds of different size Tosa knives

 

[Benuser]

Hida is a great little shop. In store they sometimes have some goodies that they don’t post online.

Shigeki Ironwood R2
Sakai Kikumori Choyo
House brand KU Hammered Series
Hiromoto
All kinds of different size Tosa knives

Hiromoto? Really? Mr Nagao has stopped working quite some time ago.

 

[MowgFace]

Hiromoto? Really? Mr Nagao has stopped working quite some time ago.

They had a stack of Stainless Santoku a few years back. Choyo was more recent.

 

[GorillaGrunt]

I have a few DV and have given some to line cooks as gifts, seems like we all got lucky. The cleaver is excellent, totally not straight and somehow doesn’t matter. I’d say it’s neither better nor worse than similarly priced Chinese ones. Fillet knife is also wicked. Gyutos are okay, not bad for the price point at all. the sujihiki has convex bevels, straight and good grind; edge retention kind of stinks which is different from the other ones.

as said above though I’d also agree that Tosa forged knives are possibly the best at their price point, especially for butchering

 

[naptight]

Kyohei shindo
Muneishi
Tosa tadayoshi
Kaji bei

Thanks for posting this. I bought a Muneishi santoku after reading this and finding it on sale. Its turned out to be my favorite knife in my growing kit.

My first non-cheap-western knife was a cheap dao vua petty. I thought it was a great knife and was going to keep buying DVs, but I stumbled on this thread. I'm so glad I didn't keep going with DV bc for not much more money I've got a variety of much much better knives from tosa makers.

 

[Noodle Soup]

I bought the first dao vua I saw, a Chinese style cleaver over on CKTG several years ago. Looks nothing like the ones I'm seeing there now, but its been a great knife. Sharpens easy and cuts perfectly for Chinese style cooking. 205mmx95mm is about right for most home cooking.