Dao Vua Classic V2 Chinese Vegetable Cleaver / Slicer Review - Chinese Chef's Knife 210mm 

Thank you for sharing your experience, since I can only base my reviews on what I get so I hope they can fix those problems in the future. Out of the knife styles, the Chinese cleaver one is the one with the most problems. I wonder why the seller did not double-check before sending you a replacement.

I really hope that they keep improving their versions, once those blade quality control problems have been solved the knife will be great! One thing they did a great job with the Classic V2 is the handle is very nicely finished if they can implement what they did with the handle over to the blade that would be awesome. I enjoyed testing the knife, but I hope they can get all the things I mentioned in the video fixed in newer versions. (especially knowing the condition of how they are made, when they grow bigger they may be able to buy better equipment to get a more consistent quality on the blade).

@@chefpanko I agree. Improvement needs to be done to perfect these knives. Both my knives are from the original line (leaf spring) series. It took a good amount of time to fix it correct the imperfections from factory. But overall a great couple of knives

Hi you can find a Santoku Imayo review here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yD9B4uP_VLo.html I may look at more cheaper options from KAI, but since I'm from Europe it is hard for me to get some series from KAI since they are not sold here. I got the Imayo when I was in Asia, but never saw them being sold here in Europe.

@@chefpanko oo soo that is the reason.

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Yeah!! Char siu pork with rice noodles!!! 2:03 it was a good dinner :)

I would go for the CCK Vegetable Cleaver over the Dao Vua Chinese Vegetable Cleaver. From quality control and finish the CCK is better. Better Choil, taper, and no low and high spots. Thicker heel section on the CCK and a thinner front on the CCK KF1912: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wpbSb4i6R_Q.html The handle on the KF1912 I find it more comfortable than the Dao Vua. (personal preference) Overall the CCK outperforms the Dao Vua in many factors. Dao Vua is easier to sharpen compared to the Stainless version of CCK KF1912. But with the low and high spots, you will encounter an inconsistent sharpening edge on the Dao Vua. Dao Vua really needs to fix the blade quality control the leaf spring is fine but you need some time to build up the patina since the aftertaste and reaction are very strong compared to other high carbon steel types.

I'm guessing that you already stopped the bleeding since you could type this :) First, we check how deep it is and if you need stitches (If you need stitches go to a hospital!). If the answer is no, once the bleeding has been stopped and to be sure add an antiseptic agent like iodine to stop any bacteria build-up especially if you used the knife on raw meat, etc to avoid any infections on the wound. Give it time to heal itself, non-deep cuts take a week or 2 to seal the wound but deep cuts may take like 1 month or more to completely heal. Try avoiding using the thumb too much so that you don't reopen the wound if you need to keep cutting since you work at the restaurant. Your restaurant most likely has some gloves/latex or latex-free finger cots (we call them finger condoms at work) this keeps your body fluids away from the product you are prepping.

@@chefpanko thanks so much. It doesn't need stitches. It's not a deep cut, but it's the edge of my thumb close to the nail. It's essentially a corner of my thumb where I nearly sliced off the skin! It's small and the nail isn't involved but there's a small circle wound covered by a skin flap. It looks like it'd heal in a few weeks. I was slicing a green pepper i think too fast as maybe my knife was dull and had a hard time getting through the skin easily and my fingers were too spread out along with my thumb and it got the edge/corner of it. It is quite annoying to deal with for sure. I appreciate your feedback

@@chefpanko BTW are you supposed to slice bell peppers with the skin up?

@@YoToddYo If your knife is not sharp enough then I don't recommend it (it will bounce off/slip and you need extra force, therefore, bruising the bell-pepper). If your knife is sharp enough then there is no problem by cutting the bell-pepper skin side up. This also depends on the freshness of the bell-pepper, if it has been sitting in the fridge for a while and the skin is getting soft/wrinkly then it is recommended not to cut through the skin side at all (or use a slicing motion where you slice the knife towards yourself - using a pulling motion/ pulling towards yourself, knife tip touching the cutting board and pull towards yourself). Pulling towards yourself is usually done with softer food, like a mango since it reduces drag.

@@chefpanko ok thanks! Sounds like I'll play it safe and go skin down... thanks for tip... didn't realize the wrinkling could throw off the slice accuracy!

Hi! :)

depends on the retailer, do they check them before they send them to you? Can you ask them to take some pictures so that you can evaluate if it is worth it for you or not? I got several knives from them Dao Vua, this was one that had more problems than the others. The Santoku was good not too many problems, but the balance point was odd. I also have the Bunka so far it looks good not a lot of things I could see. Out of the knives, I got the Chinese Cleaver one that had the most problems with the blade. Another thing to note is that it is high carbon steel that reacts very quickly, so prone to rust even with patina build-up at the beginning (reacts faster than other carbon steel). Oiling is recommended if you don't plan to use it that often. If it was not for the blade problems it would be a recommended knife if you know what you can expect from carbon steel knives and the blacksmith finish. (can also be just my review sample).

@@chefpanko I've looked at how they make knives ,basically a hand made knife quenched in oil , nothing I can't make myself.

@@dimmacommunication Ask the retailer if they can take a picture, the Bunka version I have does not have those flaws. And a good balance point. However, mine is 18cm. So longer than 17cm. It is basically the same as the Santoku review but then a balance point that is correct. straight profile.

@@chefpanko Yeah but as I said I'm not looking for a bang for the buck if I risk to buy a product that I don't like. I loved the xinzuo and such , the chinese diamond stones ,but for a slighter higher price there's japanese knives I can buy 😃👍

@@dimmacommunication yup, I do hope they get the blade problems fixed or better quality control, the heat treatment is good no complaints about that.

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Wholesale prices range from $10 to $35. Custom handle and Saya’s: $3 to $8. What the resellers/shop finally will calculate is up to them. They may have different names in different markets. They are mostly active in (market share): North America: 45% Eastern Europe: 30% Domestic Market: 10% Western Europe: 10% Southeast Asia: 5%

dao vua này ở vn chỉ thuộc dạng trung bình thôi , ở vn nhiều thợ có sp chất lượng hơn nhiều , giờ cũng có vài thợ làm dc ốp ko gỉ như dao nhật luôn , chất lượng lắm b có thể tìm thử

Tôi biết nhưng chưa dc dùng ban có mua dc ko mình đa dùng 🔪 cua trinh thanh Tùng rồi

It depends on how you name it indeed it would be categorized as a slicer (#1 in the list below): 1. Chinese ''Vegetable'' Cleaver or also called the ''slicer/slicing knife.'' (菜刀) (片刀 = Slicing Knife (known as CaiDao) - to slice vegetables and boneless meat (Workhorse knife but do not slice through bones) 2. Mulberry Knife 桑刀 (Also seen as a CaiDao but usually thinner and a harder heat treatment vs the #1) Usually thinner and harder heat treatment than #1 for more delicate work. (片刀 = Slicing Knife (known as CaiDao) 3. ''Dual purpose'' Cleaver, sometimes called ''all-purpose''Cleaver or Multi-purpose Cleaver. (文武刀 = chop and slice knife) - the 2/3th front part is for slicing the 1/3th heel area is designed to go through smaller bones not larger than a chicken or duck bones/carcass. Thicker and heavier than #1 and #2 4. ''Bone'' Cleaver - to cut harder/bigger bones like a pork rib. Not ideal for cutting vegetables as they will split rather than cut. The above 4 are the most recognizable, but there are more knives for professional use as a special cleaver for duck, and pork, or one designed to slice through duck skin only. Or Cleavers for smaller bones for professional use where they need to constantly go through Duck bones/ Chicken bones and cut meat all day long. The most used search term is ''Chinese Cleaver'' when they think about the ''Chinese Chef's knife'' but in reality, they usually look for #1, #2, or #3. So it should be named: #1 Slicer #2 Mulberry Knife #3 Chopper #4 Cleaver *Long Answer:* After speaking to multiple Chinese manufacturers there is a slightly different understanding in terms of knife purposes and the naming of it (many of the knives have been modified so much that it does not carry the specific name that the Chinese history says about the specific name). As I discovered there are simply a lot of different naming and knife styles while looking similar despite having the name, thin slicer, vegetable knife, and mulberry knife. The manufacturers rather go by their purpose (depending on who they market to in which part of the world) since they are multi-purpose but to market to the masses they needed a specific name to educate the consumers. Due to the long history of the knives and why the Mulberry knife was changed in name due to some empress in the Qing Dynasty. So some will use a *片刀-slicer* some will use a *菜刀-vegetable knife known as Caidao*, and some will use the *桑刀-Mullbery knife* in the name. As explained by the manufacturers they also make region-specific knives as China is big with different cultures in terms of how and what they cook per specific region and what dialect they speak. However, when they sold it to resellers it was quite hard to market those knives to the masses so they generalized a lot of knives under a specific name. Understanding the characters is quite important to know the specific knife but each manufacturer has a slightly different take on them. The Mulberry knife was not called the *'' Mulberry knife'' (''桑刀'' -''sāng dāo'')* in the Qing Dynasty. It was called a *'' Leaf Knife'' (''叶刀'' - ''Yè dāo”)*. Since *'叶刀'' - ''Yè dāo” had the ''叶'' -' 'Yè''* which was the name of the empress at that time - *“yè nà lā shì” - “叶那拉氏”*. They changed it to *Mulberry Knife - ''桑刀'' -''sāng dāo''*. However, for the Chinese market, the manufacturers do have quite a specific name per the purpose of the knives for better categorization. *桑刀 / 叶刀'' - Mulberry Knife* - Supposed to be thinner, lighter, and sharper (steeper sharpening angle) long and narrow (according to the majority of the manufacturers this was supposed to be high carbon non-stainless but some have changed the same idea to a stainless version). *片刀 - Slicing Knife* - wider than the Mullbery knife however as I was told by manufacturers they also make 小片刀 small slicing knife which is almost no longer distinguishable from the 桑刀 Mullberry knife other than the knife being stainless. *文武刀 - Chopping and Slicing knife* *斩骨刀 - Bone Chopping Knife* *九江刀 - Kau Kong Knives (River knives)* are the ones with an extra front part so not entirely rectangular wider front. *烧腊刀 - Roast Meat Knife* *拍皮刀 - Dumpling knife* *鸭片刀 - Duck-slicing knife* *菜刀 Vegetable Knife (CaiDao)* - This specific knife is not specified as a knife since they are multi-purpose the naming may confuse people. But some manufacturers use *菜刀 vegetable knife CaiDao* which is a *片刀-slicer knife*. Hope that this explains it a bit, as I do not find Mullberry, CaiDao, Slicing knives, or Small Slicing knives to differ a lot and it highly depends on the manufacturers. However, the history and principles have been set for the *桑刀 Mullberry knife*, that kind of version has been modernized to modern standards with the stainless steel versions being better than what they sold in that period ''Qing dynasty''.

@@chefpanko thank you for the detailed explanation 👍