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Cangshan TC Series Swedish Steel Forged 17 Piece Knife Block Set w/Walnut Block

Cangshan TC Series Swedish Steel Forged 17 Piece Knife Block Set w/Walnut Block

Item Code: M-116873
Sugg. Price: $900 $595.95

Ships from manufacturer usually within 3-5 business days. Expedited shipping not available.
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With a uniquely tapered tang for comfort and balance, the TC Series from Cangshan has simple smooth lines for a more modern appearance. The Cangshan TC Series 17 Piece Knife Block Set are well balanced knives that are ideal for all kitchen tasks from prep work to dinner time. All knives are full tang and are hand forged and sharpened from high alloy Swedish Sandvik 14C28N Steel. The TC Series knives are exceptionally well balanced and every seam is flush. They feel great to grip and hold, work well for heavy kitchen use and are easy to keep clean and sanitary.

Set Includes:
  • 8 inch Chef's Knife.
  • 8 inch Bread Knife
  • 7 inch Hollow edge Santoku Knife
  • 6 inch Boning Knife
  • 5 inch Serrated Utility Knife
  • 5 inch Tomato Knife
  • 3 1/2 inch Paring Knife.
  • 2 3/4 inch Peeling Knife
  • 6x5 inch Steak Knives
  • 8 inch Honing Steel
  • 9 inch Shears
  • 17 Slot Solid Walnut Block
Features of the TC Series from Cangshan:
  • Patented design knives focus on uniquely tapered tang, making each knife comfortable and perfect for precise cutting.
  • Full tang knives are forged from Swedish Sandvik 14C28N Steel.
  • HRC 59 +/- 2 on the Rockwell Hardness Scale.
  • Flush seams in the handle ensure easy cleaning and safe use.
  • Holds an edge up to 5 times longer than German Steel.
  • Solid walnut wood block is hand crafted and has its own unique grain.
  • Limited lifetime warranty from Cangshan.

  • Walnut Block is 10 3/4" L x 9 1/4" W x 15 1/2" H .
  • Walnut Block weighs 15.6 lbs.
  • National Sanitation Foundation(NSF) Approved.


MFPN: CG-1021455
Brand:
  • 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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