Daovua Leaf Spring Kiritsuke

The blade is forged from reclaimed 5160 carbon steel, a high-toughness alloy originally used in automotive suspension. This material is known for its durability and ability to take a very sharp edge, though it is reactive and requires careful maintenance to prevent rust.

Because this steel is reactive, you must hand wash and dry it immediately after every use. Never leave it sitting in water or damp environments, and consider applying a light coat of food-safe mineral oil to the blade if you are storing it for an extended period.

Yes, the Kiritsuke is a versatile hybrid. The flat midsection is excellent for push-cutting vegetables, while the angled tip allows for the precision work usually reserved for a petty knife, making it a great all-rounder for daily prep.

Kurouchi is the traditional black, as-forged finish left on the upper portion of the blade. It is purely aesthetic and does not impact the cutting performance, though it does add to the rustic, handmade character of the knife.

At 60 HRC, this steel holds a keen edge well, but it is softer than high-end powdered steels. It is very easy to touch up on water stones, which is a significant advantage for home cooks who prefer to maintain their own edges rather than sending knives out for professional sharpening.

Daovua knives are handmade in small batches, so you should expect a rustic, utilitarian aesthetic rather than factory-perfect symmetry. You may notice slight variations in the grind or handle fit, which are characteristic of this style of traditional forging.