{"product_id":"dao-vua-leaf-spring-honesuki-knife","title":"Dao Vua Leaf Spring Honesuki Knife","description":"\u003cdiv\u003e\u003cspan\u003e\u003cb\u003ePlease allow 5-7 business days for this item to ship.\u003c\/b\u003e \u003c\/span\u003e\u003c\/div\u003e\u003cp\u003eHonesuki knives are a Japanese blade style designed for butchering poultry. Their fine tip, acutely angled triangular blade and medium length are perfectly designed for breaking down chickens. Dao Vua’s inspired version adds a touch of curve to the belly to make it much more versatile. Beyond butchering, it’s good for prepping veggies, slicing garlic, trimming meat and slicing sandwiches. The relatively long handle offers added leverage for cutting through denser veggies like sweet potatoes, too. If you’re looking for a do-everything knife for the smaller jobs, we highly recommend this one. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eNOTE:\u003c\/b\u003e 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. \u003cb\u003eThe exposed portion of the cutting surface is susceptible to moisture and acid and will develop a patina over time.\u003c\/b\u003e The knives \u003cb\u003eshould not be left wet and should be wiped down after slicing acidic foods.\u003c\/b\u003e To minimize coloring, they can be treated with camellia oil and cleaned with a rust eraser. \u003cbr\u003e\u003cbr\u003eWe \u003cb\u003estrongly\u003c\/b\u003e recommend buying the camellia oil with this knife.\u003c\/p\u003e\n​ [\/description-break] Specifications [\/title]​\u003cb\u003eNet Weight:\u003c\/b\u003e 3.9 ounces\u003cbr\u003e\u003cb\u003eDimensions:\u003c\/b\u003e Blade Length: 146 mm; Overall Length: 280 mm\u003cbr\u003e\u003cb\u003eMaterials:\u003c\/b\u003e 5160 spring steel, ebony wood\u003cbr\u003e\u003cb\u003ePlace of Origin:\u003c\/b\u003e 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. \u003cb\u003eThe exposed portion of the cutting surface is susceptible to moisture and acid and will develop a patina over time.\u003c\/b\u003e The knives \u003cb\u003eshould not be left wet and should be wiped down after slicing acidic foods.\u003c\/b\u003e To minimize coloring, they can be treated with camellia oil and cleaned with a rust eraser. \u003cbr\u003e\u003cbr\u003eWe \u003cb\u003estrongly\u003c\/b\u003e 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] ​\u003cb\u003eNOTE:\u003c\/b\u003e 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. \u003cbr\u003e\u003cbr\u003eWe \u003cb\u003estrongly\u003c\/b\u003e 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. \u003cb\u003eThe exposed portion of the cutting surface is susceptible to moisture and acid and will develop a patina over time.\u003c\/b\u003e The knives \u003cb\u003eshould not be left wet and should be wiped down after slicing acidic foods.\u003c\/b\u003e To minimize coloring, they can be treated with camellia oil and cleaned with a rust eraser.","brand":"My Store","offers":[{"title":"Default Title","offer_id":68127297732845,"sku":"MTC3B 6561171472441","price":41.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/dao-vua-leaf-spring-honesuki-knife-dao-vua-28309747793977_2b01993a-b61c-473c-8781-5a3308655d37.jpg?v=1793451393","url":"https:\/\/milkkitchenstreet.com\/products\/dao-vua-leaf-spring-honesuki-knife","provider":"HomeKitchen Haven","version":"1.0","type":"link"}