Dao Vua Leaf Spring Small Cleaver

It’s no secret we love cleavers in all their many forms. The tall blade and bit of weight behind the blade makes chopping most anything easy, and its height means it’s perfect for scooping up prepped foods to transfer to the skillet or mixing bowl. And cleavers are safer than a European-style chef’s knife: fingers remain shielded behind all that steel. At 200mm (roughly 7.8 inches), the Dao Vua is slightly smaller and lighter than a typical Chinese cleaver, though it packs some weight to enhance the chopping experience. It’s excellent for working through piles of vegetables for soups and stews, or chopping up chicken for a stir-fry. It’s a sturdy blade for taking on most anything. We love the rustic charm of Dao Vua’s handles and finish work. These aren’t perfect, showing the marks of the blacksmith on the blade. The darkened finish is a traditional approach to protecting the steel from oxidation. And its subtly nonstick too, meaning foods won’t cling once sliced.

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: 9.1 ounces / 260g (exact weight will vary from knife to knife)
Dimensions: Length 200mm (roughly 7.8 inches)
Materials: Steel, ebony wood
Place of Origin: Vietnam[/accordion] Care and Use [/title]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] 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.[/how-to-use-break]