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Cangshan

Cangshan D Series German Steel Forged 8" Chef's Knife
$29.95

Delivering perfomance in line with higher-priced European knives, the Cangshan D Series is an elegantly modern and purposefully simple chef's knife that emphasizes functionality, excellent balance, comfort and durability. The bolster-free design comfortably accommodates a natural and firm pinch, and the flush handle seams ensure safe use and easy cleaning. The D Series' bold German alloy steel is hand-sharpened by expert bladesmiths, and each knife must pass 16 quality control points before it is ready to be shipped. Each step in the process of creating the D Series results in a knife built to withstand the heavy use of commercial kitchens and satisfy the world's most discriminating chefs.

 

 

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The Cangshan D Series gives you all the quality and design of high-end knives, while letting you stay within an affordable price range. As sophisticated as it is sharp and serviceable, the D Series is a great chef's knife option for anyone looking to step up to a new level of kitchen craftsmanship.

The Cangshan Cutlery Company was founded by Henry Liu, who was born in a south China city for which his knife company is now named. Prior to starting Cangshan, Liu owned a large, successful kitchenware company in China but dreamed of making beautiful and functional kitchen knives with premium materials. He decided to give up the day-to-day operations of his company and traveled abroad in search of elite bladesmiths who were inspired by the challenge and talented enough to deliver. After interviewing and auditing more than 80 bladesmiths around the globe, Liu returned to China and discovered a knife manufacturer in Yangjiang, China, where knife-making has been a local tradition for more than 1,500 years. After witnessing the superior quality of the manufacturer's blades, which were already being sold in Europe, Liu entered into a partnership with the factory, which launched Cangshan as a brand.

The logo that adornes the blades, handwritten by Liu's father, represents the values, passion and spirit that drives Cangshan then, and now. It has come to symbolize high standards of performance and design that have resulted in numerous awards, including multiple Red Dot Design Awards, a Gourmet Retailer 2016 Editors Choice Award and more.

Cangshan believes products, especially tools and instruments that are used on a daily basis by creative individuals, should look great and perform perfectly. That's why Cangshan designs and crafts its knives with purpose and balance for kitchen creatives, retaining their elemental form and functionality with comfortable handles, sharp edges and a signature style that shows practicality and value.

  • 8" chef's knife: 8"-long blade; 5"-long handle; 7.5 oz.
  • Hand  sharpened
  • German sourced stain resistant high-alloy X50Cr15MoV steel
  • Metal hardness rating: HRC 58 +/- 2 on the Rockwell Hardness Scale
  • Bolster free design comfortably accommodates a natural and firm pinch grip
  • Flush seams in handle ensure easy cleaning and safe use
  • Knife design focuses on excellent balance and optimal comfort
  • Patent Pending Design
  • NSF Approved

How to care for your knives video: https://www.youtube.com/watch?v=Dc-4u3DU8Cw

USE

  • Always use caution when handling sharp objects.
  • Avoid cutting on hard surfaces such as stone, metal or glass.
  • It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.

 

CARE

  • Hand-wash with warm water and a mild detergent. Rinse and dry immediately.
  • Maintain the knife's cutting edge by regularly using a honing steel.
  • Sharpen as needed. With regular use and honing, your knife should not need sharpening more than once or twice a year.
  • Sharpen knife at home using a whetstone or knife sharpener, or have it sharpened by a professional.
  • Store knife in a safe place to protect its edge and prevent injury.

The Cangshan Cutlery Company was founded by Henry Liu, who was born in a south China city for which his knife company is now named. Prior to starting Cangshan, Liu owned a large, successful kitchenware company in China but dreamed of making beautiful and functional kitchen knives with premium materials. He decided to give up the day-to-day operations of his company and traveled abroad in search of elite bladesmiths who were inspired by the challenge and talented enough to deliver. After interviewing and auditing more than 80 bladesmiths around the globe, Liu returned to China and discovered a knife manufacturer in Yangjiang, China, where knife-making has been a local tradition for more than 1,500 years. After witnessing the superior quality of the manufacturer's blades, which were already being sold in Europe, Liu entered into a partnership with the factory, which launched Cangshan as a brand.

The logo that adornes the blades, handwritten by Liu's father, represents the values, passion and spirit that drives Cangshan then, and now. It has come to symbolize high standards of performance and design that have resulted in numerous awards, including multiple Red Dot Design Awards, a Gourmet Retailer 2016 Editors Choice Award and more.

Cangshan believes products, especially tools and instruments that are used on a daily basis by creative individuals, should look great and perform perfectly. That's why Cangshan designs and crafts its knives with purpose and balance for kitchen creatives, retaining their elemental form and functionality with comfortable handles, sharp edges and a signature style that shows practicality and value.

  • 8" chef's knife: 8"-long blade; 5"-long handle; 7.5 oz.
  • Hand  sharpened
  • German sourced stain resistant high-alloy X50Cr15MoV steel
  • Metal hardness rating: HRC 58 +/- 2 on the Rockwell Hardness Scale
  • Bolster free design comfortably accommodates a natural and firm pinch grip
  • Flush seams in handle ensure easy cleaning and safe use
  • Knife design focuses on excellent balance and optimal comfort
  • Patent Pending Design
  • NSF Approved

How to care for your knives video: https://www.youtube.com/watch?v=Dc-4u3DU8Cw

USE

  • Always use caution when handling sharp objects.
  • Avoid cutting on hard surfaces such as stone, metal or glass.
  • It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.

 

CARE

  • Hand-wash with warm water and a mild detergent. Rinse and dry immediately.
  • Maintain the knife's cutting edge by regularly using a honing steel.
  • Sharpen as needed. With regular use and honing, your knife should not need sharpening more than once or twice a year.
  • Sharpen knife at home using a whetstone or knife sharpener, or have it sharpened by a professional.
  • Store knife in a safe place to protect its edge and prevent injury.