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.

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.