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Cangshan TC Series Swedish Steel Forged 3 Piece Starter Knife Set w/Wood Sheath

Cangshan TC Series Swedish Steel Forged 3 Piece Starter Knife Set w/Wood Sheath

Item Code: M-116869
Sugg. Price: $270.00 $159.95

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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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 3 Piece Starter Knife Set includes 3 essential knives for you kitchen. All knives are full tang, 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.

The Cangshan TC Series 3-piece starter set includes:
  • 8 inch Chef's Knife
  • 5 inch Serrated Utility Knife
  • 3 1/2 inch Paring Knife
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
  • 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

  • 3 1/2 paring: blade is 3 1/2 inches long; handle is 4 3/4 inches long; weight: 3 oz.
  • 5 inch serrated utility: blade is 5 inches long; handle is 4 3/4 inches long; weight: 3.2 oz.
  • 8 inch chef's: blade is 8 inches long; handle is 5 1/2 inches long; weight: 7.4 oz.
  • National Sanitation Foundation(NSF) Approved.


MFPN: CG-1021196
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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