Dao Vua Overview

Hey folks, thanks for tuning in as always!

In this video we're giving our most controversial knives in the shop an overview. We're gunna be up front about what they are, and who they're for!

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[BariTone-vr]

I love my two Dao Vuas. Their newest stuff is on another level. They really work hard to improve. I noticed you stopped carrying them. Their V2 line is a so much better.

[WormyLeWorm]

Would love to see a cut video showing some onion dicing, fine green onion slicing, and carrot/sweet potato cutting with these to get a good idea of the performance. The choils on the newer ones have looked better but I wonder about their heat treat and consistency/geometry beyond the choil.

[jamesmongeau]

Hello Gage, Jake and Ben...I wanted to thank you for your brutally honest take on the Dauvau V2 knives. You made the + and - very clear. I've watched a number of videos of people giving there opinions on them. It was made clear to me after watching, that you guyz take the kind of care to make sure that your customer gets the product as good as it can be. Not that it was said, but I believe that if the manufacturer sent a product that didn't meet your standard it wouldn't be sold by you. This is why I'm going be getting a gyuto from "Sharp" when the time comes. I know absolutely nothing about knives, (I know classical guitars) but I'm excited to get my first real knife. I look forward to doing some business with you. James Zi ( I changed my name years ago. I don't get why my old name still come up)

[GrantHendrick]

Gage great video and well done to elaborate on the pros and cons. These knives seem like a great option for those just starting and want a low cost option.

[davidtatro]

Good video. I just received one of their Sakimaru shaped slicers and put a quick edge on it. Beautiful handle and saya, ok grind, took a great quickie edge, and slices meat very nicely. I'm looking forward to getting it back on the stones for some thinning and polishing.

[lloydlacasse]

I've recently picked up the sankou From the shop here I love it it's a great little knife to have beside me on the line

[DavidBayard]

I bought their cleaver a few months ago and love it!

[patrickyoung]

I have some of their steak knives and a petty and they work well. Very good value.

[washedup_adventurer]

I have a leaf spring steel knife (a nikiri but not made by dao vua) and I think it makes a great pairing with a more traditional, thinner, japanese carbon steel knife. If there is a material I might resistant enough that I might heasitate with my japanese knife, I can usually get through it with the recycled carbon steel without any messing about. Very happy to have both in my kitchen.

[J_LOVES_ME]

I recommend them. I'm not a knife snob, but I certainly have some very high end Japanese knives. The price you're paying for these hand-forged DaoVua knives is very reasonable and fair. For me, these are the knives I reach for when I want to use a Japanese knife, but don't want to mess up my Japanese knives😊. I have a cleaver (V3), a kiritsuke (V3), and a kurouchi sakimaru (V2). They are thin and they cut very well. They rust in like 60 seconds though. Fastest I have ever seen. You can almost watch it happen. lol. Once the patina is there though, this will not be such an issue. Another thing I like is, since I'm not an expert in sharpening, I can practice on these without fear. I'm not scared of screwing them up when I sharpen them like I am my Japanese knives. I originally bought them as a novelty item, but I do actually like them.

[saintagent]

just a fun fact, the word Dao in the name Dao Vua is pronounced as "yao" if you're from the south of the country or "zao" if from the north.

[ashmerch]

great performance for the money. picked up a 115mm petty... is a good little cutter. it's my designated "getting the meat off the bone" knife... I still use my Moritaka honesuki... we all know what I mean. it was $34.97 USD shipped

[mfreeman]

When I first started collecting I got several of these and still like them. I've never seen them presented as anything they're not; to me there's a lot to like, and others may think differently. I think it would be interesting to zoom out from DVs and think about what "handmade" means to collectors of traditional Japanese kitchen knives. From what I know the reality seems like more of a continuum than an either-or thing. And I think it's probably pretty rare that it means a dude beating on glowing red metal with a handheld hammer. I'd love to learn more about that and be corrected if need be. But I think if you insist that "handmade" means no power tools then you're probably going to say goodbye to all the budget blades and pay in the low four figures for one of these knives, and not in the low three. I wouldn't welcome that. Some of my favorite knives aren't among the most expensive. There are small shops that produce entry-level knives with astonishing degrees of performance and aesthetic appeal. If the power tools like springhammers facilitate that, great. That's my opinion.

[johnrobertson]

Use this in a high volume kitchen. Works great.

[bcirocz]

My gf is Vietnamese, they sell these for like $3 in Vietnam... Knife shops in West are ripping people off charging $90 for $3 knife

[Toddster]

Cage—you’ve stopped carrying the Dao Vuas…. Was the quality still suffering and you just called it quits?

[johnhoward]

I'm interested in a knife of this type.
I'm leaning toward a bunka ( about six in. ) . Can You please help Me with information ( how much is it, care
application... vegetables/meat/poultry
etc. ) ?

[franzb]

shit steel tho. won't hold an edge like other knives tho.