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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 leaf spring recycled carbon steel, fully by hand, at a HRC60 hardness and feature a kurouchi finish and a nice Octagonal With different Natural Wood like Ebony, Rose Wood or Padauk Wood . Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage (That preserves the original texture and flavor of the protein). Perfect for slicing and back draw cut motions. The specific knife comes in a special small size at 210mm. 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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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 Wes Series is made from Pipeline recycled carbon steel, fully by hand, at a HRC60 hardness. It features a Kurouchi finish and an ergonomic wooden handle. 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 240mm size is suitable to experienced home cooks and professionals. 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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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 Leaf spring series is made from recycled carbon steel and features a Kurouchi finish and a nice D shaped wooden handle. This a special knife mostly used by Koreans as a butcher knife. Ideal for chopping and breaking down meat. 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 Kurogane line by Hatsukokoro is an entry level series but without compromising in the high quality of Japanese knife making. Made in Tosa - one of the knife making centers in Japan - is forged by Aogami - 2 (Blue-2) carbon steel, with an iron clad and a traditional Kurouchi finish. A beautiful Wa octagonal mono handle made by Bubinga, adds to the overall traditional look of this beauty. 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 210mm is the most commonly used size, handy for both professional and home cooks.
Brand / Blacksmith Hatsukokoro Series: Kurogane Knife type: Gyuto 210mm Blade Length / Total length (mm): 203 / 347 Grind: 50 / 50 Finish: Kurouchi Steel type: Blue - (Aogami - 2) Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Bubinga Spine Thickness at heel / tip (mm): 2,5 / 0,4 Blade height at heel (mm): 51 Weight (gr): 183 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 Kurogane line by Hatsukokoro is an entry level series but without compromising in the high quality of Japanese knife making. Made in Tosa – one of the knife making centers in Japan – is forged by Aogami – 2 (Blue-2) carbon steel, with an iron clad and a traditional Kurouchi finish. A beautiful Wa octagonal mono handle made by Bubinga, adds to the overall traditional look of this beauty. The Kiritsuke is a hybrid knife, similar to a Gyuto but with a K-Tip suitable for delicate tasks and ideal for push cutting technique. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be also used as a slicer alternative to Sujihiki. The 210mm size is suitable for both home cooks and professionals. 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: Kurogane Knife type: Kiritsuke 210mm Blade Length / Total length (mm): 208 / 347 Grind: 50 / 50 Finish: Kurouchi Steel type: Blue - (Aogami - 2) Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Octagonal / Bubinga Spine Thickness at heel / tip (mm): 2,2 / 0,4 Blade height at heel (mm): 53 Weight (gr): 167 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: -
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 Tosaichi Shadow line is made of Aogami Super steel at a high HRC 63 hardness. Being stainless cladded with SUS – 405 stainless steel, requires less care that the usual carbon steel knives while maintaining all the advantages of the carbon steel. Features a beautiful mixed Kurouchi / Hammered pattern and an octagonal Rosewood handle. The 240mm Kiritsuke will become the favorite in every kitchen, home or professional. Its size makes it practical to use in larger produce and can be used by professionals or experienced home cooks. Made using Aogami Super steel, secures a razor sharp edge as well as a long edge retention. Features a classic traditional Kurouchi / hammered finish and it is fitted with a beautiful walnut handle suitable for all hand sizes.
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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: -
Located in Sikoku island in the Ehime prefecture, Ishizuchi started their production exactly 100 years ago, in 1920, lead by Tomika Kajiura as their founder. As many blacksmiths at the time, they first focused in Agricultural tools and equipment. Today, the fourth generation descendants, lead by Taketoshi Kajiura, is focusing exclusively on knives using the area’s craftsmen and striving to deliver high quality traditional knives at competitive prices. 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 Ishizuchi 240mm Gyuto is the knife to go in every kitchen, home or professional. Its size is one of the best selling size in Gyutos around the world and can be used by more experienced cooks. Made using Aogami Blue 2 steel, secures a razor sharp edge as well as a long edge retention. Features a classic traditional Kurouchi finish and it is fitted with a beautiful Walnut handle suitable for all hand sizes. 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: Ishizuchi Series: Kurouchi Knife type: Gyuto Blade Length / Total length (mm): 245 / 395 Grind: 50 / 50 Finish: Kurouchi Steel type: Blue 2 Forging method: San Mai HRC hardness: 62 - 64 Handle type / Material / Ferrule: Octagonal / Walnut /Plywood Spine Thickness at heel / tip (mm): 2,3 / 0,8 Blade height at heel (mm): 44 Weight (gr): 207 Notes: -
Located in Sikoku island in the Ehime prefecture, Ishizuchi started their production exactly 100 years ago, in 1920, lead by Tomika Kajiura as their founder. As many blacksmiths at the time, they first focused in Agricultural tools and equipment. Today, the fourth generation descendants, lead by Taketoshi Kajiura, is focusing exclusively on knives using the area’s craftsmen and striving to deliver high quality traditional knives at competitive prices. The Nakiri that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the handle despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts. The Ishizuchi Kurouchi Nakiri 165mm, would be the knife of choice for those who love veggies in their everyday home cooking or professional prep. . It is made from Blue-2 (Aogami 2) steel, one of the most famous steels in Japanese knife making, has a traditional Kurouchi finish and is fitted with a beautiful Walnut handle. This knife is a real bargain for its quality. 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: Ishizuchi Series: Kurouchi Knife type: Nakiri Blade Length / Total length (mm): 165 Grind: 50 / 50 Finish: Kurouchi Steel type: Blue 2 Forging method: San Mai HRC hardness: 62 - 64 Handle type / Material / Ferrule: Octagonal / Rosewood /Plywood Spine Thickness at heel / tip (mm): 2 / 0,6 Blade height at heel (mm): 51 Weight (gr): 146 Notes: -
Nigara Hamono has been appointed by the region of Tsugaru to make Japanese swords over 350 years ago. As one of the few noble swordsmiths in Japan, they have continued to preserve this art. During the Showa period, the 5th generation Kunitoshi Nigara, the master swordsmith, was a legendary swordsmith praised for his work and considered a national treasure. Today, the 8th generation young blacksmith Tsuyoshi Yoshizawa, (son of the company’s president Toshiju Yoshizawa), is evolving the family traditions creating unique knives. The fully handcrafted Tsuchime / Migaki SG2 series, feature one of the most advanced powder stainless steels (SG2 / R2), a distinctive and unique Hammered pattern and a traditional Migaki mat finish. Very thin behind the edge, with an HRC hardness of 62-63, these unique knives will impress everyone with their superb fit and finish. Fitted with an octagonal Wenge handle that perfectly matches the steel pattern. The Bunka is a multi-purpose knife, similar to Nakiri, with usually a higher profile and a slightly different nose shape. Recommended mainly for push cut, slice and chopping cutting techniques.
Brand / Blacksmith: Nigara Hamono Series: SG2 Tscuchime Knife type: Bunka 180 Blade Length / Total length (mm): 170 / 315 Grind: 50 / 50 Finish: Tscuchime / Mat Migaki Steel type: SG2 Stainless Forging method: San Mai HRC hardness: 63 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 2 / 0.2 Blade height at heel (mm): 48 Weight (gr): 147 Notes: -
Nigara Hamono has been appointed by the region of Tsugaru to make Japanese swords over 350 years ago. As one of the few noble swordsmiths in Japan, they have continued to preserve this art. During the Showa period, the 5th generation Kunitoshi Nigara, the master swordsmith, was a legendary swordsmith praised for his work and considered a national treasure. Today, the 8th generation young blacksmith Tsuyoshi Yoshizawa, (son of the company’s president Toshiju Yoshizawa), is evolving the family traditions creating unique knives. The fully handcrafted Tsuchime / Migaki SG2 series, feature one of the most advanced powder stainless steels (SG2 / R2), a distinctive and unique Hammered pattern and a traditional Migaki mat finish. Very thin behind the edge, with an HRC hardness of 62-63, these unique knives will impress everyone with their superb fit and finish. Fitted with an octagonal Wenge handle that perfectly matches the steel pattern. Meaning “Beef knife” in Japanese, the Gyuto the most common and basic of all knives, is the Japanese version of the classic Western Chef’s knife. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks and with a variety of different cutting techniques. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be used with almost all different cutting techniques. The 240mm size can suit both more experienced home cooks and professionals.
Brand / Blacksmith: Nigara Hamono Series: SG2 Tscuchime Knife type: Gyuto 240 mm Blade Length / Total length (mm): 225 / 375 Grind: 50 / 50 Finish: Tscuchime / Mat Migaki Steel type: SG2 Stainless Forging method: San Mai HRC hardness: 63 Handle type / Material / Ferrule: Octagonal / Wenge / Horn Spine Thickness at heel / tip (mm): 2 / 0.2 Blade height at heel (mm): 47 Weight (gr): 177 Notes:
