Cangshan N1 Series German Forged Steel 17-piece Knife Block Set
The 2016 Red Dot and 2018 German Design Award winning N1 Series is a story of balance, precision and great design. The ideas presented are conversations in bold contrast and the continuous journey between subtle and sharp. A minimal, sleek hollow-handle design ensure these knives are well balanced, both aesthetically and in the chef's hand. Robust and perfectly streamlined the Cangshan Large American Walnut Knife Block securely houses 14 full tang knives, all-metal forged kitchen shears and a diamond coated honing steel while subtly showcasing the unique beauty of the award winning knife line.
German Design Award 2018 / Red Dot Design Award Winner 2016 / Gourmet Gold 2016 / A' Platinum Design Award 2017
Forged and handcrafted full tang knives
High Alloy German Steel with a 58 +/- 2 on the Rockwell Hardness Scale
Exceptionally sharp Asian style 16 degree edge
Precisely heat treated blades for long lasting durability and edge retention
Bolster free to accommodate a firm, natural pinch grip
Well balanced and comfortable handle
Serrated steak knives
Shears come apart for easy cleaning
All knives are National Sanitation Foundation [NSF] Certified
Made in China
17-piece Set Includes:
1 - Forged 8" Chef's Knife
1 - Forged 8" Bread Knife
1 - Forged 7” Santoku
1 - Forged 6” Boning Knife
1 - Forged 5” Tomato/Cheese Knife
1 - Forged 5” Serrated Utility Knife
1 - Forged 3.5” Paring Knife
1 - Forged 2.75” Peeling Knife
6 - Forged 5” Serrated Steak Knives
1 - 8” Honing Steel
1 - Forged 9” All-Metal Shears
1 - Solid American Walnut Wood Knife Block
Aesthetics must push into function. Every curve and angle is used to ensure a secure and comfortable hold on the handle. Our knives are exceptionally well balanced and every seam is flush. This means our knives feel great to grip and hold, work well for heavy kitchen use and are easy to keep clean and sanitary. Since our launch in 2015 we have created 25 Patented designs and won 27 Design Awards.
A great knife comes from excellent materials. We use high-alloy German steel which offers an excellent mix of hardness and durability with the ability to reach a hardness rating of 58 ±2 on the Rockwell Hardness Rating Scale. These steels take an exceptionally sharp edge and boasts superior edge retention compared to competing knives currently in the marketplace. That means a sharp knife with optimal edge retention.
Every blade goes through our meticulous six stage ULTRA6 heat treatment which brings out the best qualities of each steel. Heat treatment is the key to a great knife. We have perfected the specific heat treatment process that would ensure our knives are both hard enough to take a sharp 16 degree edge, yet durable enough to keep that sharp edge during heavy kitchen use.
At the end of the day a knife needs to perform. All Cangshan knives proudly can do just that. The quality and craftsmanship of the knives ensure they precisely and effectively perform their cutting functions giving the user a responsive and refined tactile experience that enhances and augments their skills and process. Every knife from Cangshan is handcrafted and hand sharpened, these are real, passionate artisans creating beautiful, functional tools.
What is SHARP?
There are a number of factors that go into the sharpness of a knife edge. In simplified terms the more acute the angle of the edge, the sharper the knife. So a 16 degree angle will be sharper than a 24 degree angle. Harder steels are better able to take on these smaller, keener angles. However harder steels tend to suffer from brittleness, meaning they take more care to maintain the edge.
How SHARP is it?
Initial Cutting Performance [ICP] is a measurement that reflects how sharp the knife’s edge is after it has been sharpened. Any score over 110 is considered excellent while a measurement under 30 is rated as very poor.
How long will it stay SHARP?
Total Card Cut [TCC] is a measurement that reflects how long a knife will stay sharp and resist wear through use. Scores over 550 are considered excellent while scores under 100 are rated as very poor.
TEST RESULTS OF KNIVES FOR INITIAL CUTTING PERFORMANCE:
Cangshan knife with German X50CrMoV15 steel 130 ICP. High-end German cutlery 62 ICP. High-end German cutlery 88 ICP. High-end Japanese cutlery 100 ICP. High-end Japanese cutlery 108 ICP.
Standard commercial cutlery 64 ICP. Standard commercial cutlery 85 ICP. Basically a spoon 31 ICP.
TEST RESULTS OF KNIVES FOR TOTAL CARD CUT:
Cangshan knife with German X50CrMoV15 steel 601 TCC. High-end German cutlery 481 TCC. High-end German cutlery 303 TCC. High-end Japanese cutlery 514 TCC. High-end Japanese cutlery 487 TCC. Standard commercial cutlery 171 TCC. Standard commercial cutlery 285 TCC. Basically a spoon 101 TCC.
*All results from an independent knife testing lab.