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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”. Their moto is to “make high performance knives at reasonable prices”. The favorite knife of many home and professional cooks and sometimes the only knife used by Chinese chefs. They come in a variety of blade thicknesses and weight depending on their targeted use. Lighter, thinner ones are used for chopping large or small vegetables and herbs and the heavier, thicker ones for butchering and other heavy tasks. Recommended mainly for push cut, pull cut and chopping. This Chukabocho, as the Japanese call the Chinese cleaver, is perfect for mincing and chopping herbs and vegetables .At 205mm blade length achieves the best balance between the usual 180 or 220 chinese cleavers. Great rustic looks and a nice handmade handle this makes a great tool for your kitchen. 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 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! Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 195mm is a common size, for mostly home cooks.
Brand / Blacksmith Hatsukokoro Series: Hikari Knife type: Gyuto 195 Blade Length / Total length (mm): 200 / 340 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): 44 Weight (gr): 133 Notes: -
The Sentan Chinese cleaver is the traditional cleaver used by almost all chefs in Chinese kitchens. Actually is usually the only knife they use for bigger or smaller more delicate tasks. It’s a thin and light cleaver, designed mainly for vegetable cutting. The Sentan range is made in China under the specifications required by Hatsukokoro and is forged by White-2 (Shirogami-2) carbon steel but with a stainless clad for easier maintenance and features the traditional handle of Chinese cleavers. HRC is at 62. The 200mm takes some time to get used to but then it’s very easy to handle.
Brand / Blacksmith Hatsukokoro Series: Sentan Knife type: Chinese Cleaver 200mm Blade Length / Total length (mm): 195/295 Grind: 50/50 Finish: Kurouchi Steel type: Shorgami-2 (White-2) - Stainless clad Forging method: San Mai HRC hardness: 60-61 Handle type / Material / Ferrule: Wood handle / stainless ferule Spine Thickness at heel / tip (mm): 2,4 Blade height at heel (mm): 87 Weight (gr): 289 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. Beautiful Hammered (Tsuchime) finish, clad-blade made of Aogami-2 (Blue steel #2) cutting core, cladded with SUS-410 stainless steel provides excellent edge retention at HRC 61-62. “Tsuchime” finish can also improve food release. Beautiful finished black plywood handles are basic and simple shape that have excellent grip and wear well. Half tang constructions with stainless bolster. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 200mm size can be used both by professional and home cooks.
Brand / Blacksmith: Kanetsune Series: KC-92 Knife type: Gyuto 200mm Blade Length / Total length (mm): 200 / 305 Grind: 50 / 50 Finish: Hammered Steel type: Aogami-2 (Blue-2) Stainless Clad Forging method: San Mai HRC hardness: 61-62 Handle type / Material / Ferrule: Western / Plywood / Stainless Bolster Spine Thickness at heel / tip (mm): 1,8 / 0,2 Blade height at heel (mm): 45 Weight (gr): 160 Notes:
