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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

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Ships from manufacturer usually within 5-7 business days. 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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