Asian-style knives - such as Cleavers, Santokus and Nakiris - are revered for their precision, sharpness, and specialized design tailored to various culinary needs.
Unlike Western knives that often feature thicker, heavier blades with a curved edge for rocking cuts, Asian knives are typically thinner, sharper, and designed for clean, precise slices. Many are single-beveled, allowing for extreme sharpness but requiring specialized handling.
Below, we explore some of the most popular Asian-style cutlery that Cangshan has to offer!
FEATURED SELECTIONS
7" KIRITSUKES ON SALE
CLEAVERS & NAKIRIS
The Powerhouses
Cleavers are traditional and powerful tools, yet not all are created equal.
Asian-style cleavers fall into two primary categories:
Vegetable Cleaver (菜刀)
Often mistaken for a butcher’s cleaver, this knife features a thinner, razor-sharp blade designed for chopping vegetables with precision. It excels at slicing, dicing, and even scooping ingredients due to its broad surface.
Nakiri
A straight-edged, double-beveled knife designed specifically for vegetables. The flat blade ensures full contact with the cutting board, allowing for clean, effortless cuts without the need for a rocking motion.
Meat Cleaver
A heavy-duty cleaver with a thick, durable blade built to chop through bones, cartilage, and dense meats.
SANTOKUS
The All-Purpose Performer
The Santoku knife, meaning “three virtues,” excels at slicing, dicing, and mincing. With a shorter, wider blade than its Western counterpart and a straight cutting edge, it's often referred to as the 'Asian Chef's Knife' and allows for efficient chopping motions.
KIRITSUKES
The Hybrid Knife
The Kiritsuke is a versatile, hybrid knife that combines the slicing capabilities of a sashimi knife with the chopping power of a traditional chef’s knife. Typically featuring a long, flat edge and a pointed tip, it is traditionally reserved for executive chefs in Japanese kitchens.
SASHIMI KNIVES
The Art of Precision
Designed for cutting delicate raw fish, sashimi knives have ultra-sharp, single-beveled blades that produce flawless slices without tearing delicate proteins.
Shop By Series
ELBERT SERIES
HAKU SERIES
HELENA SERIES
KITA SERIES
OLIV SERIES
THOMAS KELLER SIGNATURE COLLECTION
YARI SERIES
Shop Knife Sets & Single Pieces
BOXED KNIFE SETS
KNIFE BLOCK SETS
STEAK KNIFE SETS
SINGLE PIECES
KNIFE ACCESSORIES
FLATWARE
Cangshan Cutlery.
A Knife Designed For Every Kitchen.
Cangshan was created from a passion for innovation.
From concept to kitchen, we are driven to craft cutlery that is as inspiring as it is razor-sharp, desired by professional chefs and home cooks alike.
Since our founding in 2015, we have received 35 awards for exceptional design, engineering, and craftsmanship. With the highest quality materials from around the globe in the hands of our skilled artisans, 'beauty plus function' is always our unwavering goal.
SUPERIOR PERFORMANCE
How SHARP is it?
Initial Cutting Performance[ICP] is a measurement that reflects how sharp the knife’s edge is after it has been sharpened. Any score over 110 is considered excellent while a measurement under 30 is rated as very poor.
How long will it stay SHARP?
Total Card Cut[TCC] is a measurement that reflects how long a knife will stay sharp and resist wear through use. Scores over 550 are considered excellent while scores under 100 are rated as very poor.
TEST RESULTS OF KNIVES FOR INITIAL CUTTING PERFORMANCE: Cangshan knife with German X50CrMoV15 steel 130 ICP. High-end German cutlery 62 ICP. High-end German cutlery 88 ICP. High-end Japanese cutlery 100 ICP. High-end Japanese cutlery 108 ICP. Standard commercial cutlery 64 ICP. Standard commercial cutlery 85 ICP. Basically a spoon 31 ICP. TEST RESULTS OF KNIVES FOR TOTAL CARD CUT: Cangshan knife with German X50CrMoV15 steel 601 TCC. High-end German cutlery 481 TCC. High-end German cutlery 303 TCC. High-end Japanese cutlery 514 TCC. High-end Japanese cutlery 487 TCC. Standard commercial cutlery 171 TCC. Standard commercial cutlery 285 TCC. Basically a spoon 101 TCC.