Dao Vua Leaf Spring Kiri Cleaver

A modern take on the classic Chinese cleaver, this knife takes the iconic broad, rectangular form of the cleaver and adds a fine-pointed tip to make a versatile tool that’s much more nimble. The blade’s belly features a pronounced curve, which makes it as adept at rock chopping and mincing as slicing. The tall blade makes it a beast of a tool for chopping big cabbages or cauliflower, winter squash and sweet potatoes, while the narrow tip is also ideal for detail work like mincing shallots and garlic or slicing mushrooms. If you’ve been curious about a cleaver-style knife and want to give a precision tool a whirl, this is an excellent choice in an attractive package.

NOTE: Because of the handmade nature of the knives, expect imperfections and texture on each blade’s surface. We think it enhances the character and uniqueness of each knife. The exposed portion of the cutting surface is susceptible to moisture and acid and will develop a patina over time. The knives should not be left wet and should be wiped down after slicing acidic foods. To minimize coloring, they can be treated with camellia oil and cleaned with a rust eraser.

We strongly recommend buying the camellia oil with this knife.

​ [/description-break] Specifications [/title]​Net Weight: 9.6 ounces
Dimensions: Blade Length: 182 mm; Overall Length: 335 mm
Materials: 5160 spring steel, ebony wood
Place of Origin: Vietnam[/accordion]Important Care Notes[/title]Because of the handmade nature of the knives, expect imperfections and texture on each blade’s surface. We think it enhances the character and uniqueness of each knife. The exposed portion of the cutting surface is susceptible to moisture and acid and will develop a patina over time. The knives should not be left wet and should be wiped down after slicing acidic foods. To minimize coloring, they can be treated with camellia oil and cleaned with a rust eraser.

We strongly recommend buying the camellia oil with this knife.[/accordions-break]Affordable, artisan-made knives forged from recycled steel.[/banner_heading]Dao Vua knives are carefully crafted from upcycled leaf spring steel (5160 steel)—a high carbon, chromium-laced steel designed for car springs that happens to be excellent for heavily used knives that need to withstand frequent sharpening and maintain a durable edge. The blades are hardened to 59-60 HRC, so they’ll keep a fine edge with little maintenance. And the blades exhibit all the marks of hand-forging. Plus, they’re finished with a matte black kurouchi (blacksmith) finish, which makes the knives nonstick and protects the steel from moisture. And the comfortable wooden handles are hand-shaped from water-resistant ebony and are similar to Japanese wa handles. With their ergonomic fit, they suit a wide range of hand sizes and cutting styles: choke up for control and slide your grip back for leverage. [/banner-text-break] ​NOTE: Because of the handmade nature of the knives, expect imperfections and texture on each blade’s surface. We think it enhances the character and uniqueness of each knife.

We strongly recommend buying the camellia oil with this knife.[/how-to-use-break]A few swipes on a honing rod will keep these durable knives in tip top shape. The exposed portion of the cutting surface is susceptible to moisture and acid and will develop a patina over time. The knives should not be left wet and should be wiped down after slicing acidic foods. To minimize coloring, they can be treated with camellia oil and cleaned with a rust eraser.