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Dao Vua is a Vietnamese brand that recently started very good reputation for their quality / price ratio. Handmade knives made by the family and community members and the ideal choice for beginners in the handmade knives world. They are exporting 50% of their production in USA where they started becoming a favorite for the ones that want a handmade knife without “breaking the bank”. The already Classic V2 series is made from 5160 carbon steel, fully by hand, at a HRC60 hardness and feature a kurouchi finish and a nice Ebony and Padauk wooden handle. The Petty is one of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts. Important Note: Dao Vua knives are fully hand forged and therefore can have imperfections in finishing or straightness. They are delivered without a box (but very well protected) and extra sharpening service is strongly suggested as their sharpness out of the box can be drastically improved. Handles come in different colors and may vary from the one you see in the picture. If you want to be sure of the handle color kindly contact us by email or messenger. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
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Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Ginga (Galaxy or Milky Way) line is one of the latest creations of Hatsukokoro in collaboration with Yoshihiro Yauji, one of the most talented blacksmiths and one of the youngest to be honoured as Dentokogeshi (Traditional Craftsmen) in Takefu Knife Village (we met him in our latest visit to Japan and is an amazing person too). After many years of training under Hideo Kitaoka, he started making his own knives, that soon became famous for their excellent fit and finish. It features an impressive polished Damascus finish and is made with one high end stainless steels by Hitachi, namely ATS-34. It contains a high amount of carbon and chromium that provides excellent wear and corrosion resistance, All details are taken care of – rounded and polished spine for looks and comfort – a tapering that makes the knives both sturdy and nimble and an Ebony mono octagonal handle to adds to the overall beaty of these knives. Despite the polished finish it has a very good food release even when cutting sticky ingredients like potatoes. The Petty is one of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts.
Brand / Blacksmith Hatsukokoro Series: ATS-34 DAMASCUS Knife type: Petty 150 Blade Length / Total length (mm): 150/280 Grind: 50/50 Finish: Damascus Steel type: ATS-34 Forging method: Damascus San Mai HRC hardness: 64 Handle type / Material / Ferrule: Octagonal / Ebony Mono Spine Thickness at heel / tip (mm): 2,1 / 0,3 Blade height at heel (mm): 36 Weight (gr): 102 Notes: -
Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Hayabusa SG2 Series are true lasers. Made of new technology SG2 powder stainless steel that holds an edge for very long but at the same time is easy to sharpen. Polished finish with a distinct lamination line makes it look beautiful combined with a perfect fit and finish and a Wenge octagonal handle. For the thin and light knife lovers!! The Petty is one of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts.
Brand / Blacksmith Hatsukokoro Series: Hayabusa SG2 Knife type: Petty 150 Blade Length / Total length (mm): 145 / 270 Grind: 50/50 Finish: San Mai Steel type: SG-2 (R-2 ) Forging method: Polished (Migaki) HRC hardness: 62-63 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 1,9 / 0,35 Blade height at heel (mm): 30 Weight (gr): 68 Notes: -
Hatsu – Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Hikari Series are made of new technology SLD SEMI stainless steel that holds an edge for very long but at the same time is easy to sharpen. Polished finish with a distinct lamination line makes it look beautiful combined with a perfect fit and finish and a Mono Ebony octagonal handle. The most impressive characteristic of this series is it’s extreme, laser like, grind and blade thickness as well as it’s light weight! With a tall blade and rounded nose, the Santoku is a versatile, all over, knife that is suitable for cutting meat, fish, or vegetables. The name Santoku means “Three-purpose” (virtues). Used mainly with chopping and push cuts. This specific knife can also be used as a tall petty because of its size.
Brand / Blacksmith Hatsukokoro Series: Hikari Knife type: Ko - Santoku 150 Blade Length / Total length (mm): 150 / 275 Grind: 50/50 Finish: Polished / Satin Steel type: SLD Forging method: San Mai HRC hardness: 61 Handle type / Material / Ferrule: Wa / Mono Ebony Spine Thickness at heel / tip (mm): 1,7 / 0,3 Blade height at heel (mm): 38 Weight (gr): 83 Notes: -
Hatsu – Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. Kajin (meaning Fire of Gods) is yet a new series from Hatsukokoro, combining the excellent Blue-2 (Aogami-2) carbon steel with a stainless clad for less maintenance and trouble. Ultra thin for the laser type lovers, Features a Migaki / Polished finish and a Wa octagonal mono ebony handle that matches perfectly. Petty is one of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts.
Brand / Blacksmith Hatsukokoro Series: Kaijin Knife type: Petty 150mm Blade Length / Total length (mm): 150/275 Grind: 50/50 Finish: Polished / Satin Steel type: Blue-2 (Aogami-2) / Stainless clad Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Wa / Mono Ebony Spine Thickness at heel / tip (mm): 1,7 / 0,3 Blade height at heel (mm): 30 Weight (gr): 80 Notes: -
Sale!Hatsu – Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Ryuhyo Series feature a beautiful Damascus pattern. Made of SG-2 Powdered stainless steel, a very thin grind, lightweight and nimble – this is a knife for the laser lovers. Complemented with an olive wood Octagonal Wa handle to make it even more beautiful. The Petty is one of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts.
Brand / Blacksmith Hatsukokoro Series: Ryuhyo Knife type: Petty 150mm Blade Length / Total length (mm): 154 / 278 Grind: 50/50 Finish: Dmascus Polished Steel type: SG-2 Forging method: Damascus HRC hardness: 62 Handle type / Material / Ferrule: Wa /Olive wood Spine Thickness at heel / tip (mm): 1,45 Blade height at heel (mm): 32 Weight (gr): 68 Notes: -
Sale!Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. This single bevel series, made by Tamura Tooru at Myojin Hamono for Hatsukokoro, is inspired by the Japanese White Egret flower (as its made from White-2 carbon steel). They feature a delicate Migaki (polished) / Satin finish and a beautiful teak wood Wa octagonal handle. The Deba is a single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The 150mm size is ideal to be used for filleting smaller but also medium fish. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
Brand / Blacksmith: Hatsukokoro Series: Shirasagi Knife type: Deba Blade Length / Total length (mm): 153 / 300 Grind: Single Bevel Finish: Polished Steel type: White 2 Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 6,7 Blade height at heel (mm): 50 Weight (gr): 249 Notes: -
Hatsu - Kokoro means innocent spirit. A very important wholesaler from Amagasaki city in Hyogo prefecture cooperating with some of the best craftsmen in Japan. The Hatsukokoro brand is their house brand, crafted from undisclosed but some of the most experienced blacksmiths. The Shirasagi line is made of Shirogami - 2 Carbon steel (White-2) and features a satin finish. Has a Wa Wenge handle and these series are designed for hard heavy duty professional work. The Honesuki is a rather small knife specifically created for filleting chicken and poultry. It’s the Japanese equivalent to the boning knife with a flatter and higher profile. This design makes it easy to chop through the joints of the chicken (rabbits etc) when you ‘re filleting them. The tip of the knife is usually thin, so it can glide easily through flesh. The heel of the blade is used for hard bits, and the tip is used for articulate slicing. The 150mm is the most common size. Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time. Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.
Brand / Blacksmith Hatsukokoro Series: Shirasagi Knife type: Honesuki 150 Blade Length / Total length (mm): 141/281 Grind: Single Bevel Finish: Polished Steel type: Shirogami - 2 (White-2) Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 4,3/0,4 Blade height at heel (mm): 43,5 Weight (gr): 155 Notes: -
Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Ginga series is made of Silver-3 (Gingami) stainless steel and cladded with SUS-405 stainless steel, fitted with a Magnolia traditional Wa handle. The Deba is a single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The 150mm size is to be used for filleting medium to larger fish. THIS KNIFE IS FOR LEFT HANDED USERS
Brand / Blacksmith: Hokiyama Series: Ginga Knife type: Deba 150 - Left Handed Blade Length / Total length (mm): 150 / 290 Grind: Single Bevel Finish: Polished Steel type: Ginsan Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Oval / Magnolia / Plastic Spine Thickness at heel / tip (mm): 6,5 / 0,8 Blade height at heel (mm): 50 Weight (gr): 235 Notes: -
Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Ginga series is made of Silver-3 (Gingami) stainless steel and cladded with SUS-405 stainless steel, fitted with a Magnolia traditional Wa handle. The Deba is a single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The 150mm size is to be used for filleting medium to larger fish.
Brand / Blacksmith: Hokiyama Series: Ginga Knife type: Deba 150 - Right handed Blade Length / Total length (mm): 150 / 280 Grind: Single Bevel Finish: Polished Steel type: Ginsan Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Oval / Magnolia / Wood Spine Thickness at heel / tip (mm): 6,5 / 0,8 Blade height at heel (mm): 47 Weight (gr): 209 Notes: -
Sale!Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Petty is one of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts.
Brand / Blacksmith: Hokiyama Series: Tosaichi Shadow Knife type: Petty 150mm Blade Length / Total length (mm): 150 / 280 Grind: Double Bevel Finish: Kurouchi / Hammered Steel type: Aogami Super (Stainless Clad) Forging method: San Mai HRC hardness: 63 Handle type / Material / Ferrule: Octagonal / Rosewood / Wood Spine Thickness at heel / tip (mm): 2 / 0,3 Blade height at heel (mm): 30 Weight (gr): 75 Notes: -
The brand name “Kanetsune” was named after a famous sword Smith, Kanetsune who existed in Muromachi period around 14-15 century. He made extremely keen and tough Katanas that were known by many Samurais then in Japan and also overseas. Some of his swords are displayed in the Katana museum in Seki city. Kanetsune is considered one of the largest knife producers in Japan, manufacturing different series of knives under their name but also for other well know knife brands. Extra fine quality, high carbon AUS-10 stainless steel blade. Magnificent performance blade which contains 0.95 - 1.10% carbon combined with a well balanced composition of molybdenum, vanadium, and others, enables this series knives to greatly perform in professional use. This stainless steel has an excellent rust-resistance and hardness, great edge retention at HRC 60. The basic and simple handle has excellent grip. Full tang constructions with welded stainless bolster. The Petty is one of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts. The 150mm size can also be used as a small chef’s knife for smaller ingredients.
Brand / Blacksmith: Kanetsune Series: KC-17 Knife type: Petit 150mm Blade Length / Total length (mm): 150 / 265 Grind: 50 / 50 Finish: Polished Steel type: AUS-10 Forging method: Monosteel HRC hardness: 60 Handle type / Material / Ferrule: Western / Wood / Bolster Spine Thickness at heel / tip (mm): 1,6 / 0,2 Blade height at heel (mm): 30 Weight (gr): 84 Notes:
