Bunka knives are a catch-all category of multipurpose utility knives that are adept at most any kitchen task. They are the precursor to the more commonly known santoku knife and a fantastic do-it-all tool for virtually any kitchen task. Dao Vua’s version is a featherweight interpretation designed with an acute kiritsuke-style tip for detail work (That also happens to look really cool—it’s our favorite Japanese knife style). The 7-inch length is a great compromise for an all-purpose knife, adept at small prep tasks, like chopping onions and garlic, as well as bigger jobs like breaking down large cuts of meat for stews or braises. It’s even small enough to use for close handwork. The blade is curved, too, to facilitate rock chopping and mincing a fluffy pile of herbs.

NOTE: 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. The exposed portion of the cutting surface is susceptible to moisture and acid and will develop a patina over time. The knives should not be left wet and should be wiped down after slicing acidic foods. To minimize coloring, they can be treated with camellia oil and cleaned with a rust eraser.

We strongly recommend buying the camellia oil with this knife.

Honesuki 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.

NOTE: 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. The exposed portion of the cutting surface is susceptible to moisture and acid and will develop a patina over time. The knives should not be left wet and should be wiped down after slicing acidic foods. To minimize coloring, they can be treated with camellia oil and cleaned with a rust eraser.

We strongly recommend buying the camellia oil with this knife.

A modern take on the classic Chinese cleaver, this knife takes the iconic broad, rectangular form of the cleaver and adds a fine-pointed tip to make a versatile tool that’s much more nimble. The blade’s belly features a pronounced curve, which makes it as adept at rock chopping and mincing as slicing. The tall blade makes it a beast of a tool for chopping big cabbages or cauliflower, winter squash and sweet potatoes, while the narrow tip is also ideal for detail work like mincing shallots and garlic or slicing mushrooms. If you’ve been curious about a cleaver-style knife and want to give a precision tool a whirl, this is an excellent choice in an attractive package.

NOTE: 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. The exposed portion of the cutting surface is susceptible to moisture and acid and will develop a patina over time. The knives should not be left wet and should be wiped down after slicing acidic foods. To minimize coloring, they can be treated with camellia oil and cleaned with a rust eraser.

We strongly recommend buying the camellia oil with this knife.

Each Dao Vua Knife is handmade by a cooperative of multigenerational blacksmiths in a traditional village in Vietnam, who work using the oldest knife-forging method known in the country (it has 22 careful steps). The tall petty knife is a terrific all-purpose knife for small tasks, crafted from upcycled leaf spring steel (5160 steel)—a high-carbon, chromium-laced steel. Because of the blade height and belly curve, it can rock cut and mince, making it the world’s best knife for mincing shallots or herbs and slicing garlic. It’s large enough for meats too; we love it for working with chicken, or preparing beef or pork for stews. It’s like a nimble, miniature chef’s knife. Plus, the longer, slightly oversized ebony handle makes it adaptable to a variety of hand sizes and cutting styles—you can slide your grip back towards the butt for slicing or choke up for peeling.

NOTE: 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. The exposed portion of the cutting surface is susceptible to moisture and acid and will develop a patina over time. The knives should not be left wet and should be wiped down after slicing acidic foods. To minimize coloring, they can be treated with camellia oil and cleaned with a rust eraser.

We strongly recommend buying the camellia oil with this knife.

It’s no secret we love cleavers in all their many forms. The tall blade and bit of weight behind the blade makes chopping most anything easy, and its height means it’s perfect for scooping up prepped foods to transfer to the skillet or mixing bowl. And cleavers are safer than a European-style chef’s knife: fingers remain shielded behind all that steel. At 200mm (roughly 7.8 inches), the Dao Vua is slightly smaller and lighter than a typical Chinese cleaver, though it packs some weight to enhance the chopping experience. It’s excellent for working through piles of vegetables for soups and stews, or chopping up chicken for a stir-fry. It’s a sturdy blade for taking on most anything. We love the rustic charm of Dao Vua’s handles and finish work. These aren’t perfect, showing the marks of the blacksmith on the blade. The darkened finish is a traditional approach to protecting the steel from oxidation. And its subtly nonstick too, meaning foods won’t cling once sliced.

NOTE: 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. The exposed portion of the cutting surface is susceptible to moisture and acid and will develop a patina over time. The knives should not be left wet and should be wiped down after slicing acidic foods. To minimize coloring, they can be treated with camellia oil and cleaned with a rust eraser.

We strongly recommend buying the camellia oil with this knife.