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Dao Vua Tall Gyuto 210mm
Dao Vua Tall Gyuto 210mm
Dao Vua Tall Gyuto 210mm
Dao Vua Tall Gyuto 210mm
Dao Vua Tall Gyuto 210mm
Dao Vua Tall Gyuto 210mm
Dao Vua Tall Gyuto 210mm
Dao Vua Tall Gyuto 210mm
Dao Vua Tall Gyuto 210mm
Dao Vua Tall Gyuto 210mm
Dao Vua Tall Gyuto 210mm
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  • Load image into Gallery viewer, Dao Vua Tall Gyuto 210mm
  • Load image into Gallery viewer, Dao Vua Tall Gyuto 210mm
  • Load image into Gallery viewer, Dao Vua Tall Gyuto 210mm
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Dao Vua Tall Gyuto 210mm

Regular price
$119.95
Sale price
$119.95
Regular price
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Size

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Blade Length 210 mm
Total Length 363 mm
Steel 5160 steel
Handle Ebony
Ferrule Paduak
Rockwell 61
Height Spine to heel 72.5
Width at Spine 1.87
Weight 211g

Dao Vua knives are new to us here at Sharp and the first non-Japanese made knife we’ve carried. Made from a 5160 carbon spring steel then fitted with ebony and paduak handles and sayas these knives feature a very thin grind and rustic kurouchi finish.

*These knives are not at the same level as the Japanese knives we primarily carry at the shop. They see a fair bit of variance in the grinds and it’s not uncommon to see minor quirks in the blades. They are meant as project knives to learn how to sharpen and thin/polish bevels. With a little bit of work on the stones these knives can become great knives but out of the box they are not fantastic. It is very important to manage one's expectations if considering a knife from Dao Vua

These knives do not come with gift boxes

Items are hand made and will vary from our images

 Knife Care Mono Carbon Steel

  • This Knife is made from a mono carbon steel which is susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
  • Simply wipe the knife with a damp cloth immediately after use.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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