Premium Dao Vua V3 Honesuki Knife - 150mm 52100 Carbon Steel Blade for Poultry Butchery & Boning - Perfect for Chefs, Butchers & Home Cooking Enthusiasts
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Description
Hand-forged in Hanoi, edge-finished in Tennessee—meet Dao Vua knives, the carbon-steel workhorses that punch far above their price.
Why chefs love Dao Vua
- True handmade lineage: Each blade is forged in a courtyard workshop by bladesmiths trained in Vietnam’s black-sand steel tradition.
- 52100 carbon steel (V3 line): Imported US ball-bearing steel hardened to ±60 HRC for keen, toothy bite and easy field touch-ups.
- Kurouchi patina coat: Protects the cladding while giving every knife its rustic, one-of-a-kind face.
- Affordable entry point: Experience artisan geometry at 30–40 % of comparable Japanese blades—perfect for line cooks and hobbyists.
Key specs (V3 Gyuto 150 mm)
Heel height 39 mm · Spine 2.2 mm · Weight 109 g · Even 50/50 grind.
Care & maintenance
52100 will patina and can rust if left wet. Rinse, hand-dry, and oil lightly.
Sharpened & ready
Add our Dao Vua Sharpening Service and we’ll ship your blade screaming-sharp at 2 µm—zero learning curve out of the box.
FAQs
Why are Dao Vua prices so low compared to Japanese brands?
Lower labor costs in Vietnam and a direct supply chain let us pass savings on without sacrificing handmade quality.
Will the kurouchi finish flake off?
The black forge scale may lighten with heavy scrubbing but won’t affect performance. A stable grey patina will develop over time.
Ready to level-up your prep? Scroll down to pick your profile, add sharpening if you’d like, and hit Add to Cart. Need advice? Chat with our knife nerds in real time.
