Dao Vua Tall Petty

Each Dao Vua Knife is handmade by a cooperative of multigenerational blacksmiths in a traditional village in Vietnam, who work using the oldest knife-forging method known in the country (it has 22 careful steps). The tall petty knife is a terrific all-purpose knife for small tasks, crafted from upcycled leaf spring steel (5160 steel)—a high-carbon, chromium-laced steel. Because of the blade height and belly curve, it can rock cut and mince, making it the world’s best knife for mincing shallots or herbs and slicing garlic. It’s large enough for meats too; we love it for working with chicken, or preparing beef or pork for stews. It’s like a nimble, miniature chef’s knife. Plus, the longer, slightly oversized ebony handle makes it adaptable to a variety of hand sizes and cutting styles—you can slide your grip back towards the butt for slicing or choke up for peeling.

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: 92 grams
Dimensions: Blade Length: 135 millimeters; Overall Length: 255 millimeters
Materials: Steel, ebony handle
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.