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Cangshan TN1 Series Swedish Steel Forged 3 Piece Knife Block Set w/Walnut Block

Cangshan TN1 Series Swedish Steel Forged 3 Piece Knife Block Set w/Walnut Block

Item Code: M-116872
Sugg. Price: $350 $179.95

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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The TAI knife block is crafted from robust Walnut wood featuring two slots, which securely house a Chef's and Paring knife combo. This knife block fits perfectly in smaller, modern kitchens while offering all the foundational knife functions needed by today's home chefs. Both knives are full tang and are hand forged and sharpened from high alloy Swedish Sandvik 14C28N Steel. A minimal, sleek hollow-handle design ensure these knives are well balanced, both aesthetically and in your hand.

Set Includes:
  • 8 inch Chef's Knife.
  • 3 1/2 inch Paring Knife.
  • TAI Walnut knife block
Features of the TN1 Series from Cangshan:
  • Angled bolster design comfortably aligns and accommodates a natural and firm pinch grip.
  • Full tang knives are forged from Swedish Sandvik 14C28N Steel.
  • HRC 59 +/- 2 on the Rockwell Hardness Scale.
  • All metal knife affords superior strength.
  • Taper ground edge stays sharper and easy to re-sharpen.
  • 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-1021264
  • Block is 8.1 x 4 x 15.4 inches.
  • Block weighs 3.22 lbs.
  • Paring knife blade is 3 1/2 inches long; handle is 4 3/4 inches long
  • Knife weighs <1lbs.
  • Chef's knife blade is 8 inches long; handle is 5 1/2 inches long
  • Knife weighs <1lbs.
  • National Sanitation Foundation(NSF) Approved.

  • 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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