Cangshan Kita Blue Knife Block, Set of 12

Summary

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. This versatile set includes five essential knives for everyday prep, four steak knives, honing steel and shears, plus a contemporary blue storage block.

• 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.
• Maple wood block with a blue finish and a stainless steel base holds 9 knives, honing steel and shears.

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.

Dimensions & More Info

• 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.
• Chef's Knife: 8" blade, 4 3/4" handle; 8.64 oz.
• Bread Knife: 9" blade, 4 1/2" handle; 7.68 oz.
• Steak Knives (4): 5" blade, 4 3/4" handle; 4 oz.
• Honing Steel: 9" rod, 5" handle; 10.56 oz.
• Kitchen Shears: 8 3/4" long; 8 oz.
• Storage Block: 10 1/2" x 7 1/2" x 10 1/4" high; 6 lb. 3.2 oz.
• Imported.

Use & Care

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.