Hand-forged in Hanoi and edge-finished in Tennessee, Dao Vua knives offer accessible carbon-steel performance.

Why choose this Dao Vua Honesuki

Hand-forged construction: Each blade is forged in Hanoi, Vietnam, by Dao Vua bladesmiths.

52100 carbon steel (V3 line): The V3 line uses 52100 carbon steel hardened to approximately 60 HRC.

Kurouchi finish: The dark forge-scale finish gives each blade a rustic appearance. The exposed carbon steel must be kept clean and dry.

Honesuki profile: The stiff triangular blade is designed for breaking down poultry, separating joints, and trimming meat. It is not intended for chopping through bones.

Key specs (V3 Honesuki 150 mm)

Heel height 39 mm · Spine 2.2 mm · Weight 109 g · Even 50/50 grind.

Care & maintenance

52100 carbon steel will develop a patina and can rust if left wet. Rinse, hand-dry, and apply a light coat of food-safe oil when storing the knife.

FAQs

What is a Honesuki used for? A Honesuki is designed for poultry breakdown, separating joints, and trimming meat. Use controlled cuts around joints; do not use it to chop through bones or frozen food.

Will the kurouchi finish change over time? The dark forge-scale finish can lighten with use or heavy scrubbing. The exposed carbon-steel edge will also develop a natural patina.

Need help deciding? Contact Tokushu Knife for guidance on fit, care, or sharpening before you order.

Optional Professional Sharpening

For a refined edge before first use, add our professional knife sharpening service to this knife. This is a paid, optional service. Without it, the knife ships with its standard factory edge.