Top brands for the professional chef in each of us. ™
Questions? Call (866) 276-4550
FREE SHIPPING on orders over $49
Tap to Receive Deal Notifications
Save 20% on Select Le Crueset Stainless Steel Cookware
Cangshan TS Series Swedish Steel Forged 6 inch Boning Knife w/Wood Sheath

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


Item Code: M-114295
Sugg. Price: $125 $85.95

Due to Covid-19, Please expect additional delays on delivery times.
Ships from manufacturer usually within 5-7 business days. Expedited shipping not available.

FREE SHIPPING on this item!

Select Quantity:

Have a question?

Email: cs@metrokitchen.com


 Shopping with us is safe & secure

This 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 6 inch boning knife with its flexible blade is the knife to reach for when breaking down a whole chicken or removing silverskin from a pork tenderloin. The TS Series is a fresh update to the standard of, simply done, exceptionally well. 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 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


MFPN: CG-1020786
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 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.

images of credit cards