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Cangshan TS Series Swedish Steel Forged 3 1/2 inch Paring Knife w/Wood Sheath

Cangshan TS Series Swedish Steel Forged 3 1/2 inch Paring Knife w/Wood Sheath


Item Code: M-114297
Sugg. Price: $70 $45.95

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 TS Series from Cangshan is sleek and slim, perfectly contrasting boldly angled lines and smooth curves, a story of dynamic balance and sharp focus. The Cangshan TS Series 3 1/2 inch Paring knife is an essential knife for any kitchen, useful for intricate cutting or the basic task of hulling strawberries. This TS Series is a fresh update to the standard of, simply done, exceptionally well. And at the end of the day, a knife needs to perform. Every Cangshan knife can proudly do just that, along with being an excellent addition to the modern kitchen.

Features of the TS Series from Cangshan:
  • Patented design knives focus on ergonomic handle that provides an easy and comfortable grip
  • 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

  • Blade is 3 1/2 inches long; handle is 4 3/4 inches long
  • Knife weighs 8 ounces
  • Ashwood magnetic half open sheath is 4 inches long


MFPN: CG-1020601
Brand: Cangshan
  • 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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