Top brands for the professional chef in each of us. ™
Questions? Call 866-276-4550
FREE SHIPPING on orders over $49
Tap to Receive Deal Notifications
Cangshan J Series 8 inch Chef's Knife w/Walnut Sheath

Cangshan J Series 8 inch Chef's Knife w/Walnut Sheath


Item Code: M-112063
Sugg. Price: $250 $119.95

Ships from manufacturer usually within 3-5 business days. Expedited shipping not available.
FREE SHIPPING on this item!

Select Quantity:

Have a question?

Email: cs@metrokitchen.com


 Shopping with us is safe & secure

The J Series from Cangshan is a testament to the beauty of expert hand craftsmanship. This exceptionally sharp J Series 8 inch Chef's Knife is beautiful, as well as sturdy, for your slicing, dicing and chopping tasks. The hand sharpened blades feature unique Damascus patterns across the face of the VG10 high-alloy full tang blades. Rich, ultra-dense African Blackwood handles balance each knife while providing exceptional comfort and precision for the chef. Each knife comes with a dark Walnut wood magnetic Saya style sheath that is perfectly shaped to match and protect the knife's distinct blade.

Features of the J Series from Cangshan:
  • Rich ultra-dense African Blackwood handle sets apart the unique patent pending design
  • Knives are forged from 67 layers of VG10 Japan Steel with HRC 60 +/- 2 on the Rockwell Hardness Scale
  • Each knife is completed by a dark walnut wood magnetic saya style sheath for protection
  • Flush seams in the handle ensure easy cleaning and safe use
  • This knife design focuses on beauty and optimal comfort
  • Limited lifetime warranty from Cangshan

  • Blade is 8 inches long; handle is 5 1/4 inches long
  • Knife weighs 8.6 ounces
  • Walnut wood magnetic Saya style sheath is 8 inches long


MFPN: CG-62762
Brand: Cangshan
  • Always use caution when handling sharp object.
  • 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.
  • 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 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.