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Cangshan TS Series Swedish Steel Forged 2 Piece Carving Set

Cangshan TS Series Swedish Steel Forged 2 Piece Carving Set


Item Code: M-116487
Sugg. Price: $220 $125.95

Due to Covid-19, Please expect additional delays on delivery times.
Ships from manufacturer usually within 5-7 business days. Expedited shipping not available.

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This TS Series from Cangshan is sleek and slim, perfectly contrasting boldly angled lines and smooth curves, a story of dynamic balance and sharp focus. With its long thin blade and heavy-duty meat fork, the Cangshan TS Series 2 Piece Carving Set is the set you need when the time comes to carve up your turkey, chicken, prime rib or roast. Like the carving knife, the meat fork is full tang forged with straight, double prong tips. The TS Series is a fresh update to the standard of, simply done, exceptionally well. At the end of the day, a knife needs to perform. Every Cangshan knife can proudly do just that, along with being an excellent addition to the modern kitchen.

Features of the TS Series from Cangshan:
  • Patented design knives focus on ergonomic handle that provides an easy and comfortable grip
  • Full tang knives are forged from Swedish Sandvik 14C28N Steel
  • HRC 60 +/- 2 on the Rockwell Hardness Scale
  • Each knife is complimented by a carbonized Ashwood magnetic, half open style sheath for protection
  • Flush seams in the handle ensure easy cleaning and safe use
  • Holds an edge up to 5 times longer than German Steel.
  • Limited lifetime warranty from Cangshan

MFPN: CG-1020496
Brand:
  • Blade: 9 inches long; with handle: 14½ inches long.
  • Meat fork: 6 inches long.
  • Weight: 1 lbs. 8 ounces.
  • Ashwood magnetic half open sheath is 9¾ inches long
  • National Sanitation Foundation(NSF) Certified, lifetime warranty against manufacturer defects


  • 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 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.

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