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Cangshan TC Series Swedish Steel Forged 6 inch Boning Knife w/Wood Sheath

Cangshan TC Series Swedish Steel Forged 6 inch Boning Knife w/Wood Sheath

Item Code: M-114302
Sugg. Price: $125 $85.95

Due to global supply chain issues and increased demand, items shipped directly from the manufacturer may arrive later than anticipated. Estimated arrival times will be communicated when available from the manufacturer. 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 flexible blade of the Cangshan TC Series 6 inch boning knife is ideal for when breaking down a whole chicken or removing the silverskin from a pork tenderloin. 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.

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 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-1021127
Brand: Cangshan
  • Blade is 6 inches long; handle is 5 1/2 inches long
  • Flexible blade
  • Knife weighs 12.6 ounces
  • Ashwood magnetic half open sheath is 6 3/4 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 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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