Cangshan Kita Collection

Crafted by award-winning cutlery maker Cangshan, the Kita collection offers precision performance and bold beauty. The sleek knives feature razor-sharp blades forged from proprietary X-7 Damascus steel and smooth fiberglass handles infused with deep-blue woodgrain patterning.

• Precision blades are expertly forged from 67 layers of proprietary X-7 Damascus steel.
• Rockwell hardness rating of 60 +/-2 allows blades to take and retain remarkably sharp edge.
• Hand sharpened to 16-degree angle by master bladesmiths.
• Full-tang blades are delicately hammered with subtle texture that prevents sticking.
• G-10 fiberglass handles feature octagonal shape for secure, comfortable grip.

6-piece set includes:

• 3 1/2' paring knife
• 5' serrated utility knife
• 8' chef's knife
• Honing steel
• Kitchen shears
• 5-slot storage block
• Please note: Storage block is counted as individual piece.

8-piece set includes:

• 2 1/2' peeling knife
• 3 1/2' paring knife
• 5' serrated utility knife
• 8' chef's knife
• 9' bread knife
• Honing steel
• Kitchen shears
• 16-slot storage block
• Please note: Storage block is counted as individual piece.

12-piece set includes:

• 3 1/2' paring knife
• 5' serrated utility knife
• 7' santoku
• 8' chef's knife
• 9' bread knife
• 4 steak knives
• Honing steel
• Kitchen shears
• 11-slot storage block
• Please note: Storage block is counted as individual piece.

Starter set includes:

• 3 1/2' paring knife
• 6' chef's knife
• Storage box

Carving set includes:

• Carving knife
• Carving fork
• Storage box

• Peeling Knife: 2 1/2' blade, 4' handle; 3.52 oz.
• Paring Knife: 3 1/2' blade, 4' handle; 3.52 oz.
• Serrated Utility Knife: 5' blade, 4' handle; 3.84 oz.
• Santoku: 7' blade, 4 1/2' handle; 8.32 oz.
• 6' Chef's Knife: 6' blade, 4 1/4' handle; 6.88 oz.
• 8' Chef's Knife: 8' blade, 4 3/4' handle; 8.64 oz.
• Bread Knife: 9' blade, 4 1/2' handle; 7.68 oz.
• Steak Knife: 5' blade, 5' handle; 4 oz.
• Carving Knife: 9' blade, 4 1/4' handle; 7.36 oz.
• Carving Fork: 6' blade, 6' handle; 5.12 oz.
• Honing Steel: 9' rod, 5' handle; 10.56 oz.
• Kitchen Shears: 8 3/4' long; 8 oz.
• Imported.

Use

• Always use caution when handling sharp objects.
• Avoid cutting on hard surfaces such as stone, metal and glass.
• It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.

Care

• Hand-wash with warm water and mild detergent. Rinse and dry immediately.
• Maintain cutting edges by regularly using honing steel.
• Sharpen as needed. With regular use and honing, knives should not need sharpening more than once or twice per year.
• Sharpen straight-edge knives using whetstone or knife sharpener, or have them sharpened by a professional.
• Sharpen serrated knives using sharpener specifically designed for serrated blade, or have them sharpened by a professional.
• Periodically rub food-safe mineral oil onto wood block to prevent wood from becoming brittle or cracking. Wipe off excess with clean cloth.
• Store knives in safe place to protect edges and prevent injury.

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