RAIN SERIES
Beautiful Flatware with Matte Finish made of Stainless Steel
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S Series 23-Piece Knife Block Set, Forged German Steel, Walnut Block, 1026054
N1 Series 23-Piece Knife Block Set, Acacia Block, Forged German Steel, 1022377
L & L1 Series 23-Piece Classic Knife Block Set, Forged German Steel
V2 Series 23-Piece Knife Block Set, Forged German Steel, Acacia Block, 1024128
TKSC 17-Piece Knife Block Set, Forged Swedish Powder Steel, Walnut, Thomas Keller Signature Collection, White, 1025590
TN1 Series 17-Piece Knife Block Set, Forged Swedish 14C28N Steel, Walnut Block, 1021974
L & L1 Series 17-Piece Knife Set, Forged German Steel
N1 Series 17-Piece Knife Block Set, Walnut, Forged German Steel, 1024784
SANFORD Series 12-Piece Knife Block Set, Forged German Steel, Acacia Block, 1027150
L & L1 Series 12-Piece Knife Set with 6 Steak Knives, Forged German Steel
HAKU Series 12-Piece Knife Block Set, Forged X-7 Damascus Steel, HUA Walnut Block, 501196
KITA Series 12-Piece Knife HUA Knife Block Set, High Carbon X-7 Damascus Steel, 501790
L & L1 Series 10-Piece Knife Block Set, Forged German Steel
ELBERT Series 10-Piece Knife Block Set, Forged German Steel
HELENA Series 10-Piece Knife Block Set, Forged German Steel, Acacia Block
OLIV Series 8-Piece Knife Block Set, Maple, Forged Swedish 14C28N Steel, 501684
RAINIER Series 8-Piece Knife Block Set, Forged German Steel, Acacia Block
HELENA Series 8-Piece Knife Block Set, Forged German Steel, Acacia Block
APERTIVO Series 8-Piece Knife Block Set German Steel, Bamboo Block (White), 1026849
L & L1 Series 7-Piece Cleaver Knife Block Set, Forged German Steel
TS Series 6-Piece Knife Block Set, Forged Swedish 14C28N Steel, Walnut Block, 1024876
N1 Series 6-Piece Knife Block Set, Walnut Block, Forged German Steel, 61017
KITA Series 6-Piece Knife HUA Block Set, High Carbon X-7 Damascus Steel
V2 Series 5-Piece Starter Knife Block Set, Forged German Steel, Acacia Block, 1022520
N1 Series 5-Piece Starter Knife Block Set, Walnut Block, Forged German Steel, 1022605
L1 Series 4-Piece Knife Block Set, White, Forged German Steel, HUA Acacia Block, 1026986
OLIV Series 4-Piece Knife Block Set, Forged Swedish 14C28N Steel, HUA Maple Block, 501677
TKSC 4-Piece Knife Block Set, Forged Swedish Powder Steel, Thomas Keller Signature Collection
HELENA Series 4-Piece Knife Block Set, Forged German Steel, HUA Acacia Block
TA Series 3-Piece TAI Knife Block Set, Forged Swedish 14C28N Steel, Walnut Block, 1021356
TKSC TAI 3-Piece Knife Block Set, Forged Swedish Powder Steel, Thomas Keller Signature Collection, Black, 1024678
TN1 Series 3-Piece TAI Knife Block Set, Forged Swedish 14C28N Steel, Walnut Block, 1021264
TKSC 3-Piece TAI Block, Forged Swedish Powder Steel, Walnut, Thomas Keller Signature Collection, White, 1025576
TKSC 4-Piece 5-Inch Steak Knife Set, Forged Swedish Powder Steel, Thomas Keller Signature Collection, Black, 1023893
TC Series 6-Piece Steak Knife Block Set, Forged Swedish 14C28N Steel
TS Series 6-Piece Knife Block Set, Forged Swedish 14C28N Steel
N1 Series 8-Piece 5-Inch Steak Knife Set with Solid Acacia Wood Block, Forged German Steel, 59496
OLIV Series 2-Piece Starter Knife Set, Forged Swedish 14C28N Steel, 501660
ELBERT Series Starter Knife Sets, Forged German Steel
YARI Series 3-Piece Starter Knife Set with Ash Wood Box, X-7 Damascus Steel, 501356
L1 Series 3-Piece Starter Knife Set, White, Forged German Steel, 1026924
KITA Series 2-Piece Carving Set, High Carbon X-7 Damascus Steel, 501516
HELENA Series 2-Piece Carving Set, Forged German Steel
TKSC 2-Piece Carving Set w/ Walnut Box, Forged Swedish Powder Steel, Thomas Keller Signature Collection, White, 1025569
YARI Series 2-Piece Carving Set with Ash Wood Box, X-7 Damascus Steel, 501332
HELENA Series 4-Piece Fine-Edge Steak Knife Set, Forged German Steel
S1 Series 4-Piece Forged Straight Edge Steak Knife, Walnut Box, White, 1024159
TS Series 4-Piece Steak Knife Set, Forged Swedish 14C28N Steel, 1020724
RAIN II Series 8-Piece Forged Steak Knife Set, 420 Stainless Steel in Bamboo Storage Box, 1027044
Acacia Kneading Board, 24x30x1", 1027082
TKSC Walnut End-Grain Cutting Board, 16x22x2.0", Thomas Keller Signature Collection, 1022360
TKSC Walnut End-Grain Cutting Board, 12x18x1.5", Thomas Keller Signature Collection, 1023763
Bamboo In-Drawer 15-Slot Knife Organizer, 503831
Magnetic HUA Blocks (Maple or Acacia)
Empty Knife Block, 16-Slot Organizer, Flat Top, Acacia, 505552
Empty Knife Block, 16-Slot Organizer, Angled Top, Acacia, 505576
4-Piece Heavy Duty Shears Set with Blade Holders, 502964
Top Cut Heavy-Duty Kitchen Shears, Multi-Purpose Scissors, 9-Inch, 1022513
4-Piece Heavy-Duty Shears Set with Guards, Multi-Color, 1026726
9-Inch Heavy Duty Utility Kitchen Shears with Blade Holder, 503343
6-Piece Knife Edge Guard Set, Black Sheaths, 503633
Ash Wood Magnetic Knife Sheath for 8" Chef's/7" Santoku/7" Nakiri, 503947
Ash Wood Magnetic Knife Sheath for 6" Chef's/6" Boning/5" Santoku/5" Nakiri, 503954
Walnut Magnetic Knife Sheaths, Saya Style Blade Protection
Professional Knife + Scissor Sharpener, 3-Stage Adjustable 14-24 Degree, 1026108
Dual-Sided Whetstone Knife Sharpener 1000/6000 Grit, 503800
KITA Series 9-Inch Honing Steel, Diamond-Coated Knife Sharpener, 501493
ELBERT Series 8-Inch Honing Steel, High-Carbon Rod
KITA Series 9-Inch Honing Steel, Diamond-Coated Knife Sharpener, 501493
TKSC Diamond Coated 8-Inch Honing Steel, Thomas Keller Signature Collection, White, 1025606
HAKU Series High-Carbon 9-inch Honing Steel, 501134
ALPS Series 8-Inch Honing Steel for Honing and Finishing, Black, 502773
KITA Series 9-Inch Bread Knife with Sheath, High Carbon X-7 Damascus Steel, 501400
S1 Series 8-Inch Bread Knife, Forged German Steel Blade, 59700
HAKU Series 9-Inch Bread Knife with Sheath, Forged X-7 Damascus Steel, 501042
L & L1 Series 8-Inch Bread Knife, Forged German Steel
Z Series 8-Inch Forged Chef Knife with Walnut Sheath, Forged German Steel, 62731
YARI Series 6-inch Chef's Knife with Sheath, X-7 Damascus Steel, 501219
HAKU Series 8-Inch Chef's Knife with Sheath, Forged X-7 Damascus Steel, 501028
OLIV Series 6-Inch Chef's Knife, Forged Swedish 14C28N Steel, 501578
TS Series 5-Inch Santoku Knife with Wood Sheath, Forged Swedish 14C28N Steel, 1020823
TKSC 7-Inch Santoku Knife, Forged Swedish Powder Steel, Thomas Keller Signature Collection, White, 1025460
KITA Series Santoku Knife with Sheath, High Carbon X-7 Damascus Steel
HAKU Series 7-Inch Santoku Knife with Sheath, Forged X-7 Damascus Steel, 501066
S Series 7-Inch Nakiri Vegetable Cleaver, Forged German Steel, 60171
TC Series 7-Inch Nakiri Knife with Ash Wood Sheath, Forged Swedish 14C28N Steel, 1021080
J Series 7-Inch Kiritsuke Knife with Walnut Sheath, Forged X-7 Damascus Steel, 1020052
N1 Series 7-Inch Nakiri Vegetable Cleaver, Forged German Steel, 59984
HAKU Series 6-Inch Boning Knife with Sheath, Forged X-7 Damascus Steel, 501073
TN1 Series 7-Inch Fillet Knife and Leather Sheath Set, Forged Swedish 14C28N Steel, 1021639
TS Series 6-Inch Boning Knife with Wood Sheath, Forged Swedish 14C28N Steel, 1020786
TC Series 7-Inch Fillet Knife with Leather Sheath, Forged Swedish 14C28N Steel, 1020472
TV2 Series 6-Inch Carving Fork, Forged Stainless Steel, 1022995
TS Series Carving Fork, Forged Stainless Steel, 6-Inch, 1020830
L Series 2-Piece Carving Set, Forged German Steel
HAKU Series 2-Piece Carving Set with Walnut Box, Forged X-7 Damascus Steel, 501158
TS Series 5-Inch Utility Knife and Wood Sheath, Forged Swedish 14C28N Steel, 1020700
N1 Series 5-Inch Serrated Utility Knife, Forged German Steel, 59809
TKSC 5-Inch Fine-Edge Utility Knife, Forged Swedish Powder Steel, Thomas Keller Signature Collection, Black, 1024272
HELENA Series 5-Inch Serrated Utility Knife, Forged German Steel
TN1 Series 5-Inch Tomato/Cheese Knife with Ash Wood Sheath, Forged Swedish 14C28N Steel, 1021882
TC Series 5-Inch Tomato/Cheese Knife with Ash Wood Sheath, Forged Swedish 14C28N Steel, 1021141
TS Series 5-Inch Tomato/Cheese Knife with Wood Sheath, Forged Swedish 14C28N Steel, 1020809
TV2 Series 5-Inch Tomato/Cheese Knife with Wood Sheath, Forged Swedish 14C28N Steel, 1022964
YARI Series 3.5-Inch Paring Knife with Sheath, X-7 Damascus Steel, 501271
HAKU Series 3.5-Inch Paring Knife with Sheath, Forged X-7 Damascus Steel, 501097
OLIV Series 3.5-Inch Paring Knife, Forged Swedish 14C28N Steel, 501639
TS Series 3.5-Inch Paring Knife with Ash Wood Sheath, Forged Swedish 14C28N Steel, 1020601
KITA Series 2.5in Peeling Knife with Sheath, X-7 Steel, 503879
V2 Series 2.75-Inch Peeling/Tourne Knife, Forged German Steel, 1020434
TN1 Series 2.75-Inch Peeling Knife with Ash Wood Sheath, Forged Swedish 14C28N Steel, 1021707
TS Series 2.75-Inch Peeling Knife with Ash Wood Sheath, Forged Swedish 14C28N Steel, 1020625
KITA Series 6-Piece Knife HUA Block Set, High Carbon X-7 Damascus Steel
KITA Series 3-Piece Starter Knife Set, High Carbon X-7 Damascus Steel, 501530
KITA Series 2-Piece Starter Knife Set, High Carbon X-7 Damascus Steel, 501523
KITA Series 2-Piece Carving Set, High Carbon X-7 Damascus Steel, 501516
HELENA Series 3.5-Inch Paring Knife with Sheath, Forged German Steel (6 Color Options)
HELENA Series 4-Piece Fine-Edge Steak Knife Set, Forged German Steel
HELENA Series 5.5-Inch Prep Utility Knife, Forged German Steel, Various Colors
HELENA Series 9-Piece BBQ Knife Set with Black Bag, Forged German Steel
YARI Series 12-inch Sashimi Knife with Sheath, X-7 Damascus Steel, 501301
YARI Series 12-Piece Knife Block Set, X-7 Damascus Steel, HUA Ash Wood Block, 501370
YARI Series 2-Piece Carving Set with Ash Wood Box, X-7 Damascus Steel, 501332
YARI Series 2-Piece Starter Knife Set with Ash Wood Box, X-7 Damascus Steel, 501349
ELBERT Series Cleaver Knife Block Sets, Forged German Steel, Acacia Wood
ELBERT Series 10-Piece Knife Block Set, Forged German Steel
ELBERT Series 12-Piece Knife Block Set, Forged German Steel, Acacia Block
ELBERT Series 17-Piece Knife Block Set, Forged German Steel, Acacia Block
OLIV Series 8-Piece Knife Block Set, Maple, Forged Swedish 14C28N Steel, 501684
OLIV Series High-Carbon 9-Inch Honing Steel, Forged Swedish 14C28N Steel, 501646
OLIV Series 4-Piece Knife Block Set, Forged Swedish 14C28N Steel, HUA Maple Block, 501677
OLIV Series 2-Piece Starter Knife Set, Forged Swedish 14C28N Steel, 501660
HAKU Series High-Carbon 9-inch Honing Steel, 501134
HAKU Series 9-Inch Bread Knife with Sheath, Forged X-7 Damascus Steel, 501042
HAKU Series 8-Inch Sashimi Knife with Sheath, Forged X-7 Damascus Steel, 501103
HAKU Series 8-Inch Chef's Knife with Sheath, Forged X-7 Damascus Steel, 501028
ALPS Series 15-Piece In-Drawer Knife Set with Bamboo Tray, Forged German Steel
ALPS Series 12-Piece Knife Block Set, Forged German Steel, Acacia Block
ALPS Series 8-Inch Honing Steel for Honing and Finishing, Black, 502773
ALPS Series 5-Inch Serrated Utility Knife with Sheath, Forged German Steel, Black, 502759
Even the sharpest knives require proper long-term care, maintenance, and storage.
This page will help you get lasting performance out of your Cangshan Cutlery.
CLEANINGIt is important to always clean your knife by hand with dish soap and warm water to make sure the blade stays intact and sharp. Repeated washing in a dishwasher or leaving your knife in the sink can, over time, damage the tip of the knife and dull the edge much quicker than regular use. It is important to remember stain resistant steels can become discolored when left sitting in water for extended amounts of time, so make sure to dry your knives immediately and thoroughly after each washing. Always clean your knife block by hand with mild dish soap, warm water and a cleaning cloth. Although our knive blocks are crafted from incredibly stable wood, it is important to remember to dry your knife block immediately and thoroughly after washing to ensure there is no warping. Periodically apply a fresh coat of food safe mineral oil or butchery block conditioner with a clean cloth. Wipe away any excess oil or wax.
WARNING: Do not clean your knife in a dishwasher. The abrasive cleaners and high heat can damage the knife.
POLISHINGIf your knife ever builds rust or corrosion it can be removed by polishing the blade. First clean your knife with a mild soap and a cloth. Then apply a rust removing solution to the blade and wrap the blade in a cloth that has been soaked in a knife blade oil like foodsafe white mineral oil. Leave the knife wrapped in the cloth for a couple of hours so the solution can penetrate any rust or corrosion. Remove the cloth and use an abrasive cloth or steel wool to scrub away any rust being careful not to scratch the clear parts of the blade or dull the edge of the knife. Once the rust or corrosion has been removed hand wash the knife with warm water and a mild soap and dry immediately.
STORAGEIt is important to store your knives properly to ensure the long life of the blades. Once your knives are properly washed and dried after use, they should be kept in the wooden knife block, knife sheath or on magnetic knife bar to protect their sharp edges. Placing wet knives directly into the wooden block can cause warping, discoloration of the wood, and rusted blades over time.
HONINGHoning is different from sharpening because it does not remove metal from the knife in order to form an edge, but instead realigns the edge so it can function at its maximum sharpness. A knife’s edge consists of microscopic “teeth” that give the edge its sharpness and honing is the process of straightening the “teeth” that have become bent or curled during use. A honing rod made of steel or ceramic can be run against the full knife edge according to the angle it has been sharpened to which will realign the steel “teeth” and restore the knife’s working edge.
Here is a link to a video of Michelin starred Chef Thomas Keller explaining how to properly hone a knife:
SHARPENING
WHY A SHARP KNIFE IS IMPORTANT
A sharp knife is safer to use than a dull knife. Once a knife becomes dull the edge will fail to easily penetrate the item being cut and may slip away from the surface which can cause you to accidentally cut yourself. More force is also needed to cut through something with a dull knife which can also cause a dangerous accident if the knife slips away from the surface in an unintended direction. This is the reason you should only use knives that have been properly sharpened. A knife can be sharpened through various means like using a pull through sharpener or manually sharpening the edge with a whetstone. The knife’s sharpness can be maintained longer with a honing steel which is a tool that keeps the edge aligned.
For more details and step-by-step instructions, click the button to access Cangshan's Sharpening Guide below:
REFINING
MAKING A SHARPER KNIFE
A strop loaded with a fine grit compound can be used to both sharpen and realign a blade, a combination known as refining. Any damaged microscopic “teeth” along the edge will be straightened or removed by the strop which refines the edge to an incredible sharpness.
For more details and step-by-step instructions, click the button to access Cangshan's Refining Guide below:
Keep sharper longer
Maintains performance
Extends life and wear
Saves costs in long run
CLEANINGIt is important to always clean your knife by hand with dish soap and warm water to make sure the blade stays intact and sharp. Repeated washing in a dishwasher or leaving your knife in the sink can, over time, damage the tip of the knife and dull the edge much quicker than regular use. It is important to remember stain resistant steels can become discolored when left sitting in water for extended amounts of time, so make sure to dry your knives immediately and thoroughly after each washing. Always clean your knife block by hand with mild dish soap, warm water and a cleaning cloth. Although our knive blocks are crafted from incredibly stable wood, it is important to remember to dry your knife block immediately and thoroughly after washing to ensure there is no warping. Periodically apply a fresh coat of food safe mineral oil or butchery block conditioner with a clean cloth. Wipe away any excess oil or wax.
WARNING: Do not clean your knife in a dishwasher. The abrasive cleaners and high heat can damage the knife.
POLISHINGIf your knife ever builds rust or corrosion it can be removed by polishing the blade. First clean your knife with a mild soap and a cloth. Then apply a rust removing solution to the blade and wrap the blade in a cloth that has been soaked in a knife blade oil like foodsafe white mineral oil. Leave the knife wrapped in the cloth for a couple of hours so the solution can penetrate any rust or corrosion. Remove the cloth and use an abrasive cloth or steel wool to scrub away any rust being careful not to scratch the clear parts of the blade or dull the edge of the knife. Once the rust or corrosion has been removed hand wash the knife with warm water and a mild soap and dry immediately.
STORAGEIt is important to store your knives properly to ensure the long life of the blades. Once your knives are properly washed and dried after use, they should be kept in the wooden knife block, knife sheath or on magnetic knife bar to protect their sharp edges. Placing wet knives directly into the wooden block can cause warping, discoloration of the wood, and rusted blades over time.
HONINGHoning is different from sharpening because it does not remove metal from the knife in order to form an edge, but instead realigns the edge so it can function at its maximum sharpness. A knife’s edge consists of microscopic “teeth” that give the edge its sharpness and honing is the process of straightening the “teeth” that have become bent or curled during use. A honing rod made of steel or ceramic can be run against the full knife edge according to the angle it has been sharpened to which will realign the steel “teeth” and restore the knife’s working edge.
Here is a link to a video of Michelin starred Chef Thomas Keller explaining how to properly hone a knife:
SHARPENING
WHY A SHARP KNIFE IS IMPORTANT
A sharp knife is safer to use than a dull knife. Once a knife becomes dull the edge will fail to easily penetrate the item being cut and may slip away from the surface which can cause you to accidentally cut yourself. More force is also needed to cut through something with a dull knife which can also cause a dangerous accident if the knife slips away from the surface in an unintended direction. This is the reason you should only use knives that have been properly sharpened. A knife can be sharpened through various means like using a pull through sharpener or manually sharpening the edge with a whetstone. The knife’s sharpness can be maintained longer with a honing steel which is a tool that keeps the edge aligned.
For more details and step-by-step instructions, click the button to access Cangshan's Sharpening Guide below:
REFINING
MAKING A SHARPER KNIFE
A strop loaded with a fine grit compound can be used to both sharpen and realign a blade, a combination known as refining. Any damaged microscopic “teeth” along the edge will be straightened or removed by the strop which refines the edge to an incredible sharpness.
For more details and step-by-step instructions, click the button to access Cangshan's Refining Guide below:
Cangshan was born from a passion for innovation.
From concept to kitchen, we design and craft kitchen cutlery that is as inspiring as it is razor-sharp.
Innovation meets craftsmanship.
Modern meets tradition.
Beauty meets function.
Beautiful Function.