PARING KNIFE - "PETTY" - 11 CM - MAGASIN VIVANT!
"PETTY" knife created by MAGASIN VIVANT! in partnership with the DAO VUA cooperative,
This is the equivalent of our Western paring knives; a utility knife for all precision tasks, very easy to handle. An inseparable companion to the Gyuto.
Hand-made entirely according to the principles of the "22 secret steps" of ancestral manufacturing, each piece is unique.
The carbon steel blade has a "Kurouchi" finish, meaning it is very raw; its appearance differs from one knife to another. ATTENTION: carbon steel can rust; please read the maintenance instructions carefully.
- Blade: 11 cm (all measurements are approximate and vary between each knife)
- Thickness: 2 mm
- Total knife length: 24 cm
- Steel: 52100 CARBON: appreciated for its exceptional combination of hardness, wear resistance, and toughness (impact resistance)
- Hardness: 61+ HRC
- Handle: Vietnamese ebony
- Traditionally made in Vietnam by the Dao Vua Cooperative
DAO VUA HISTORY:
Vietnam, year 1288, during the second war against the Mongol Empire, General Tran Hung Dao retired to the Thai Binh province. He recruited and settled the 5 best blacksmiths in the country in the village of An Tiem to organize the production of weapons against the Mongol invaders.
For over 730 years, the village forge fires have never ceased to burn, and the sound of hammered metal resonates in the surrounding countryside. Since the end of the war, the tradition has endured in a very private way through the production of knives and agricultural tools.
In 2016, the village organized to create the "Dao Vua Cooperative," a name chosen in tribute to Tran Hung Dao. The expertise of the elders, combined with the creativity of the younger generation, has restored the most ancient Vietnamese forging method through "The 22 secret manufacturing steps." Its mission is to popularize this traditional craft and share Vietnamese culture with the entire world.
From this ambition, the Dao Vua knife was born: a knife made entirely by hand using multi-centennial techniques, featuring contemporary shapes inspired by traditional Japanese blades.
- Hand wash with water, no dishwasher, no detergent
- Clean the blade with water after each use, especially if in contact with corrosive foods (citrus, fruits)
- Avoid soaking the handle or the blade
- Dry thoroughly; this is very important to prevent oxidation of the carbon steel
- Store individually, outside of the sheath
- Protect the blade with our camellia oil or a protective oil if you do not use it regularly
- Sharpen regularly; do not wait until it loses its edge to keep the blade in perfect condition
- If rust appears despite this, no worries, there are various very simple techniques. We recommend using our Crean Mate rust eraser, or rubbing it with white vinegar.