Dao Vua Leaf Spring Kiritsuke 210mm

Often referred to as a K-tip Gyuto, the Kiritsuke is a great general use knife. Similar to a Gyuto in many ways the Kiritsure usually features a flatter blade profile excellent for push cutting and a "K-tip" which makes for very nimble and precise tip work. Traditionally the Kiritsuke was a single bevel knife but it more common now to see them as a double bevel. They range in size from 180mm to 300mm.

Dao Vua Knives are made by barefoot bladesmiths in Vietnam. The use of recycled materials makes for a very unique and affordable knife. The blades feature a very rustic look, due to a the high carbon steel used Dao vua knives must be properly maintained to keep away rust and corrosion. The wood working on these knives is very good, especially considering the price point. 

The Leaf Spring line features steel that has been upcycled from retired automobile leaf springs. This line features a traditional Wa style handle and Dao Vua's take on traditional Japanese blade shapes. The edge on almost all Dao Vua knives is not super sharp or refined. These knives a great for someone looking to practice or perfect their sharpening skills, or if you want a particular blade shape in the arsenal but may not need to use very often and don't want to spend a lot of money. These knives are not great for someone looking for a knife with superb fit and finish. 

*Please note DaoVua handle wood Types and colors vary from knife to knife, we have attached a photo of some of the color options. If you would like to request a specific handle color you can do so upon checkout. Please understand we will do our best to accommodate these requests but due to  a constantly rotating inventory an exact match may not always be possible.*

*Also note that wood colors on sayas vary as well. If you purchase a knife and saya at the same time we will pick the saya that best matches the knife. Unfortunately we cannot Guarantee a matching set.*

Knife Care Tips

• Never use this knife to cut through frozen foods, bones or other hard items. 
  
• After use be sure to wash using warm water, dish soap and a soft non-abrasive cloth or sponge. 
  
• Dry knife immediately after washing to avoid corrosion.
  
• If storing for an extended period of time use a knife oil like the one found here https://thekniferoll.com/collections/sharpening-accessories/products/tsubaki-knife-oil
  
• For edge maintenance and sharpening use whetstones, strops, or a fine ceramic honing rod. Avoid oil stones, diamond stones and steel rods
  
• Some high carbon knives will need to be wiped  dry periodically during use if cutting highly acidic foods to avoid corrosion.