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Cangshan TS Series Swedish Steel Forged 7 inch Nakiri Knife w/Wood Sheath

Cangshan TS Series Swedish Steel Forged 7 inch Nakiri Knife w/Wood Sheath

Item Code: M-114294
Sugg. Price: $160 $99.95

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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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 7 inch Nakiri knife is an extremely versatile Japanese-style knife used for quickly chopping and slicing vegetables. Also, very helpful for chopping thick cuts of meat or cutting chunks of meats for stews. 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

MFPN: CG-1020748
Brand: Cangshan
  • Blade is 7 inches long; handle is 5 1/2 inches long
  • Knife weighs 1 lbs.
  • Ashwood magnetic half open sheath is 8 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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