DaoVua Spring Steel Gyuto After 6 Months

[@BetweenTwoForks]

Hi all! Any interest in seeing me trying my hand at thinning the blade or trying to taper the gyuto? TIA and if you would like to see it. Please stay tuned by hitting the Like & Subscribe button! 😃🙏

[@ffbarnette]

Definitely glad you did an Update after sharpening

[@BetweenTwoForks]

They sharpen very well! Their new knives are even better quality now.

[@mfreeman313]

I just got my 210mm DV gyuto today after getting the tall petty and honesuki. I'm new to Japanese-style kitchen knives and to serious sharpening both, so these knives make a lot of sense to me. I noticed today that not only is the gyuto smoothed at the choil and along the spine, but all three I have are sealed pretty well at the join of the tang and wa handle. It shows you the bladesmiths are making these knives to _use._ I've spent far more for knives that aren't made with that much care for people actually using them. Very impressive.

[@BetweenTwoForks]

They must have improved their quality! It seems like they are really good at keeping up with customer feedbacks and are constantly trying to improve. Which is really good to see that in a years time, they have made good improvements to their knives. Also, I notice their sharpness out the box have improved significantly

[@mfreeman313]

@@BetweenTwoForks That's what they say at Chefknivestogo, they're good about taking advice on upping their game. Maybe CKTG sends back a certain percentage of duds, I don't know, but I've gotten three with no real problems. Maybe a bit of dullness at the tip or heel, trivial to fix. I sure wish kitchenknives.ID were simpler to get, though. I got one through Kaiso and I love it. Buying direct seems like a hassle, though. I left them a message on their website once and didn't hear back.

[@markkawecki7582]

This sounds like a really good knife to practice many different ways of sharpening.

[@BetweenTwoForks]

100% agree! For the price, it is great! They are very forgiving and great for practicing. Also, the Wa handle and they look pretty good too 😁

[@BeachJedi101]

I have a 1000/6000 king stone. I just bought this knife. What is leather strapping? Can you link me to a video?

[@BetweenTwoForks]

Hi! Honestly, you can get away with stropping on cardboard or even newspaper. If you google stropping kitchen knives, Ryky from burrfection has a lot of info. I personally don't have any experience on using compound on strops. I use a raw leather strop on the smooth side. kzbin.info/www/bejne/rpXWkp57lst5iLc Hope this helps and thanks for watching and supporting the channel!

[@BeachJedi101]

@@BetweenTwoForks Thanks!

[@BetweenTwoForks]

@@BeachJedi101 You are most welcome! Thanks for being part of the channel! :)

[@bobbwest]

Just got my gyuto this week and I am stoked in love! To me, it is worth way more than I paid for it. Unlike your earlier review, it came to me butt sharp and I immediately took it to task on some vegetables I was prepping. I was able to produce paper thin tomato slices effortlessly. Beautiful piece! It definitely looks like a bespoke knife - without any phony hammer marks, just the real one’s from this gentleman’s craftsmanship.No project knife for me, it’s good to go as is! I strongly suggest you work with the knife a bit. I found that I found no compelling reasons to take off the heel, re-profile or change the grind characteristics. If you aren’t skilled at performing these operations, I say leave it be. Thanks much for the great recommendation.

[@BetweenTwoForks]

I'm so glad to hear that you like the knife and you are very welcome! Recently, I reviewed one of their newer Pipeline nakiris and I will have to say that their grind and their sharpness have most definitely improved out of the box. It is amazing to see. They are very open to feedback and are always looking to improve. Which is refreshing to see!

[@Nickporter17]

I love your channel! Please keep making videos! What do you think about the Daovua 52100 gyutos? They're still cheap. But they've got better steel and grind apparently.

[@wasatchdan]

My DaoVua Gyuto and Petty are both arriving today. I look forward to taking them to the stones and polishing everything up. I love a good carbon steel kitchen knife, and they aren't very easy to come by in the Japanese flavor without spending more money than I care to. Hopefully these fit the bill.

[@BetweenTwoForks]

Nice! I think you will be pleasantly surprised at how much value these deliver. A lot of bang for the buck. Especially since you have experience on the stones. You can get them pretty sharp! 😃 thanks for watching! 🙏

[@BeachJedi101]

How are you liking them? I just purchased the gyuto and petty too. I have a 1000/6000 king stone. But don’t much about leather strapping.

[@BetweenTwoForks]

@@BeachJedi101 Hi! I just responded to your other comment asking about stropping. Hoping that it answers your question. Thansk!

[@pimpelpaarsepuisten1]

I'm about to sharpen my dao vua for the first time. I don't see a secondary bevel, correct? It's just goes straight from the shinogi line to the edge. Should it have a secondary bevel or am I good to go with keeping the bevel flat on the stone?

[@BetweenTwoForks]

Apologies for the delay. That is correct. Most just have the primary bevel. But it is up to you if you want to put a secondary bevel on it. Really just personal preference. Some like a secondary bevel because they feel that it adds a little better edge retention. So it is really a personal choice. I added a secondary bevel to my new Daovua chinese chef and it works really well.

[@Gospelofknives]

Looks way better after your mods

[@milleradam98]

Hey man great video, I been subscribed/watching you for a lil while now I enjoy your channel. I'm interested in doa vua, but I'm thinking I want the pipeline steel in the 240mm range. You mentioned it could benefit from re-profiling the taper and making it thinner, I know this is the spring steel in your video but the pipeline I would guess would be similar. So on chef knives to go website they offer sharpening/re-profiling services, in your opinion would it be worth spending the $70 on the 240mm and paying them the $25 to re-taper/profile/thin the blade? I appreciate your thoughts on this, even if it costs a lil more than the $25 I'm thinking it may still be worth it? Also, I have quite a few Xinzuo knives from aliexpress, imo their 10cr15comov is second to none when compared to some (obviously not all) manufacturers that charge 3-4 times more for western fusion knives with an HRC of 60+, could I suggest you do a review of one of their knives? I think your viewers would find it valuable. I recently received a 10 inch chef in the 10cr15comov and it's beautiful, flawless and it is in fact 61 rockwell from my scratch test. It was $73, performs as well or better than than my miyabi evolution. Ok sorry for the extra long comment, I appreciate your thoughts/opinion on my original question at the beginning

[@BetweenTwoForks]

Hey! Thank you so much for the support! For the daovua, if you are going to pay the extra $25, I would actually try to get something from kitchenknives.id instead. Their overall fit and finish and grind is legit and also a pipeline/springsteel knife. Their bunka is one of my go to workhorses now. Its really nice! I think the 10cr15mov is the. Chinese variation of VG10 and I have used it before and it really is not bad at all! I think the only thing people worry about is that they might not be as pure as true VG10 or heat treated as well. But my experience is fairly similar to yours that it is a decent performer and I think it will be fun to review a few of those Aliexpress specials 😃 thanks again for supporting the channel! 🙏🙌

[@milleradam98]

@@BetweenTwoForks ok thanks man I'll check it out. Also with the 10cr15comov, yes I agree you have to be careful who you get it from, but there are a few legit manufacturers on aliexpress who do the heat treat right. I've done the research and I own knives from each of these manufacturers-Xinzuo, Hezhen and Dongsun. I actually learned of them from another channel (chef panko), they are legit, I love all of their products. But yes thank you for your thoughts, I will be sure to check them out!

[@hansonwang2121]

I was just considering this knife and was looking for videos on it. Do you think it's better than something you would find on Amazon for the same price?

[@BetweenTwoForks]

Hi! It really depends on what you are looking for and are comfortable with. There are so many choices on Amazon that it will be hard for me to say it is better than everything on there. If there are specifics ones you are looking at, I can better chime in. The daovua are a great workhorse for the price range and allows some room for improvement that the user get to essentially make it their own. Thanks for watching! 😃🙏

[@axguo2k]

Great to see an updated review for the DaoVua, I'd definitely be interested in seeing video(s) on thinning/tapering it! If you don't mind me asking, how did you cut off that heel horn on the blade?

[@BetweenTwoForks]

Thank you so much for the feedback! I will start working on the video. And I don't mind at all! I actually cut the heel off with a dremel and cut off wheel. Added some water here and there to keep it cool. Hope that helps! 😃🙏

[@AllanYacaman]

Can you believe we are half way through January of 2022! LOL

[@BetweenTwoForks]

Its crazy man! Time really does fly!

[@birdcage6288]

Hi Is this 50/50 bevel?

[@cookingwithlouis5388]

Hello, I was just wondering if your still planning on doing a Forge to Table nakiri review?

[@BetweenTwoForks]

Hi! Yes, most definitely! I have been in touch with FTT. Looking forward to reviewing that one 😃 thanks for your patience and staying tuned! 🙏

[@simonboyden7868]

I have a couple of dv knives great work knives great for practicing sharpening and great price

[@BetweenTwoForks]

Agreed! Also some really good people behind the company as well. Always happy to see good people that make good products

[@kingk2768]

Hiii great vid keep it up wanna see more like this

[@BetweenTwoForks]

Thank you so much! I really appreciate you supporting the channel! 😃🙏

[@propwash6880]

My DaoVua knives have the black paint coming off and getting onto onions etc.

[@BetweenTwoForks]

Hi! Yes, that is actually normal and happened with my daovua knives as well. For me, it wasn't the paint or kurouchi finish but the metal reacting to the onions. I consider the first few onions "sacrificial onions" until a bit of patina builds up on the knife and it will stop. Hope this helps and thanks for watching 😃🙏