Cangshan D Series 59120 German Steel Forged Chef's Knife, 8-Inch
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- Redesigned classic handle that focuses on easy and comfortable grip
- Well balanced 5-inch handle and 8-inch blade
- X50Cr15MoV German Steel with HRC 58 +/- 2 on the Rockwell Hardness Scale
- Full tang knife with keen Asian style cutting edge
- National Sanitation Foundation(NSF) Approved
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The D Series pushes past classic and familiar to create a knife that is both elegantly modern and purposefully simple. A great knife focused on emphasizing the powerful functionality of excellent balance, comfort and durability.
A chef wants a connection with the tools they use to create. Some prefer a light nimble knife while others work better with a heavy, large handled knife. Professional creatives also want their tools to aesthetically connect with their story. This is the reason we have 17 Patented and Patent Pending handle designs, some of which feature our unique Patented angled bolster that perfectly accommodates a natural, firm pinch grip.
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.
Premier Materials / Superior Manufacturing
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 knife that stays sharper, longer.
Heat treatment is the key to a great knife. The fine grain of the material means a more stable internal structure which is why the steel is able to improve so much during heat treatment. Every blade goes through an ultra-precise 6 stage heat treatment, which brings out the best qualities of each steel. Even slight variations of a few degrees at any point in the process can cause the knife's hardness to vary throughout the blade. This is the reason it took 2+ years of research and development to dial in 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. Every Cangshan knife 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.
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.
*All results from an independent knife testing lab.