Key Features

• HEAVY-DUTY BUTCHER KNIFE FOR MEAT CUTTING, CHOPPING & BREAKING DOWN. The Coolina Daozi is built specifically for heavy prep work: breaking down primal cuts, portioning steaks and roasts, slicing brisket and pork shoulder, processing whole chickens, and chopping through dense vegetables. The long 8.2-inch blade combines a slightly curved edge for smooth slicing motions with a tall, broad profile that adds stability when chopping and prevents blade bounce during repetitive cuts.
• HAND-FORGED HIGH-CARBON STEEL, 57-58 HRC HARDNESS. Each blade is hand-forged from high-carbon steel using a traditional Serbian forging technique: repeated heating and hammering that aligns the steel for strength, balance, and edge retention. The 57-58 HRC hardness rating is the sweet spot for a working butcher knife, hard enough to hold a sharp edge through repeated heavy use, but with enough flex to absorb impact when working through joints and bone-adjacent cuts. Sharpening angle: 16-21°.
• DESIGNED FOR HOME BUTCHERS, BBQ ENTHUSIASTS & SERIOUS HOME COOKS. Built for cooks who handle whole cuts of meat at home, weekend grill masters and BBQ pit operators trimming briskets and pork shoulders, hunters processing game from the field, and serious home cooks who have outgrown a standard chef knife. The Daozi covers the work where a regular kitchen knife struggles: tough proteins, dense vegetables, and high-volume prep sessions.
• FULL-TANG CONSTRUCTION WITH ERGONOMIC WOOD HANDLE. Full-tang design extends the blade steel through the entire 4.7-inch handle for balance, control, and structural integrity under heavy load. The contoured wood handle provides a secure grip during extended prep sessions and pairs with the blade weight for even distribution from tip to grip. Total knife length: 12.2 inches; total weight: 0.83 lb, substantial enough for heavy work, balanced enough for sustained use.
• VERSATILE FOR HOME KITCHEN, BBQ PIT, HUNTING CAMP & SMOKEHOUSE. Use the Daozi in the home kitchen for breaking down large cuts of meat, on the back patio for trimming briskets and pork shoulders before the smoker, in the hunting camp for processing game and fish, or in the smokehouse for portioning finished cuts. Care: hand wash and dry immediately after use, then apply a light coat of food-safe oil periodically to maintain the high-carbon steel finish.

Specifications