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

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

Item Code: M-113154
Sugg. Price: $250 $109.95

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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The J Series from Cangshan is a testament to the beauty of expert hand craftsmanship. Available in three lengths, the J Series 8 inch Sashimi knife is perfect for creating razor-thin slices of fish and soft meats for sashimi. 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

MFPN: CG-62779
Brand: Cangshan
  • Blade is 8 inches long; handle is 5.2 inches long
  • Knife weighs 6.2 ounces
  • Walnut wood magnetic Saya style sheath is 8 inches long

  • 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.

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