Cangshan Kitchen Knives Review: Michelin Star Quality or Just Hype?

In this review, you'll get an up-close look at Cangshan's most popular knife collections, including the one designed by Michelin-star chef and restaurateur Thomas Keller. You'll learn about the design, materials, and performance. I also reveal some potentially deal-breaking downsides you need to know before buying.
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****Navigate This Video****
0:00 Intro
0:32 Variety
1:50 Blade Steel
3:08 Sharpness
4:19 Knife Sheaths
4:37 Price Range
5:08 Fit and Finish
5:42 Heavy
6:14 Prone to Chipping
6::48 Unproven
7:09 Made In China
7:35 Expensive
8:00 Final Verdict
****Products Featured in This Video****
Cangshan Thomas Keller: amzn.to/3wlDF8M (Amazon)
Cangshan Yari: amzn.to/42BhIPt (Amazon)
Cangshan Haku: amzn.to/49wLxmb (Amazon)
Cangshan Helena: amzn.to/42wLuEX (Amazon)
All Cangshan Knives: amzn.to/49tGNOf (Amazon)
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Wusthof vs. Cangshan prudentreviews.com/wusthof-vs...
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Read the full review for more details: prudentreviews.com/cangshan-review/ Want to know when Cangshan goes on sale? Join our free newsletter to get deal alerts: prudentreviews.com/newsletter/

[@MediaRoom728]

Designed in Yountville. Made in China. It’s the latter part that I’m struggling with, particularly at this price point. Negative reviews on Amazon note quality control issues.

[@suzannes5888]

I consided the Thomas Keller and Bob Kramer knives, but did a lot of research, as I wanted a set I would keep and use the rest of my life. I choose a set of Miyabi Black, which have a 66 Rockwell hardness rating. They are made in Japan, in Seki city/prefecture , which they bladesmithing since ancient times - and are known around the world for their craftmanship. Some more info: -Features a Cryodur Micro Carbide (MC66) powder super steel core blade surrounded by 132 layers of stainless steel with Damascus pattern -Ice-hardened blade at -196°C for extreme hardness and corrosion resistance -66 Rockwell Hardness; traditional Japanese blade hand-honed to a 9 to 12° angle - D-shaped handle made from prized Bigleaf maple and dyed a black ash color; mosaic accent pin complimented by a steel end cap with logo -13.5" x 10" magnetic block surface area, 7" width, 9" tall magnetic knife stand -Made in Japan with a lifetime warranty; hand-wash only

[@PrudentReviews]

Excellent knives but expensive - hope you’re enjoying them

[@suzannes5888]

@@PrudentReviews I got a good deal on a 10 piece set, but they are expensive. These days, they can cost up to $500 a knife. The sets are always cheaper, watching for set on sale is the key. (The the merchant also gave me a military discount for being active duy, on top of the sale. So that was very helpful.) I also got a good set of sharpening blocks and a Japnese angler so that I can keep them sharpened to the proper 9-12 degree angle, and not think I'm sharpening a machete, lol. I love them, and will use them forever. (Also, I have found that going to "The Knife Merchant" or going directly to Zwilling - depending what you're buying - have the best prices. Zwilling owns the Miyabi knife brand and Demeyere cookware, which I also use, along with other brands they own.

[@Boertje247]

I’ve had several “bespoke” chef knives. What have I been most impressed with? Hand-made carbon steel knives with wood handles from Shigaharu in Kyoto Japan. Are they fancy and pretty looking? No! But they are heaven to use. Shigaharu (11th Gen knife maker) makes them right there in the shop, canted to your dominant hand. He also stamps them with your name next to his name. I use my 8” chef knife almost daily, and have had it sharpened 3 times in 5 years. It HOLDS its edge, and yes, scalpel like sharpness. Knives cost around $100-$175 and out perform most I’ve used. Their balance is incredible, and the knife seems to be one with your hand. Japanese carbon hand forged steel is king, in my book! Glad to find another aficionado here.

[@StumpkillerCP]

Recently I bought a Cangshan Helena 23-piece block set and so far I am impressed. Sharp, well balanced and a good assortment. Mine being on sale tipped my decision. I'm not a chef, just a short order cook and helpful recently retired husband who dabbles. This set suits me fine. I do not find the gaps in the Helena scales that you mentioned. Some of mine are definately handle heavy - the boner and utility noteworthy, The Santoku and carving knives are things of beauty. Thin and well balanced.

[@pluralizor2957]

I actually just got a damascus x7 steel blade, im very satisfied with it, looks beautiful, lovely handle, feels nice, exceedingly sharp, reduced my kitchen time in half to what it was. Just my experience with it so far, had the guy at the store(not grifting for sales actually directed me to an on sale one) say he got very good reviews from it, and thats from a professional chef store if that means anything at all. Definitely eye catching pieces, the damascus that is , in person😊

[@danielcluley870]

I only have one I just bought on a bargain, the Oliv series, but it seems like a very good knife. The fit/finish thing is there. If you pay a lot, you would expect better finishing. As a kinda "knife-guy" I know that, but I also know how to fix grind/sharpening issues and profile the blade and make it SCREAMING sharp. If would definitely recommend the knife I bought at the price I bought for somebody who has stones and knows how to use them. Great knife so far.

[@roospike]

These knives are in the ballpark equivalent of Dalstrong Chinese knives, I agree with the blade not being symmetrical and not the best initial grind but aside from that the ones I've used hasn't had any quality issues, the Swedish Steel are obviously better than the other option they have. Aside from the Olve (Olivewood) series being on the lighter side the rest of the others I've tested / own / owned are on the heavy side.

[@PrudentReviews]

Dalstrong is a great comparison - very similar brand

[@i95smuggler]

I have the TK & the handle has a split in it now.

[@PrudentReviews]

whoa... the handle scale (black part) split? How?

[@theredbar-cross8515]

The main advantage of the Thomas Keller series is that it is EXTREMELY thin behind the edge. It's on par with the Japanese "lasers" that sell for similar prices in powdered steel (mostly R2). You really need to show choil shots in knife reviews. People who are seriously considering a USD 200 knife should be informed enough to look for choil shots. I got the Cangshan because I wanted something with a thin, powdered steel blade with a western handle. There's not too many options out there on the market like this.

[@rickbear7249]

Take a look at SHAN ZU knives. I use a mix of mostly WÜSTHOF and SHAN ZU knives, and must say I'm impressed with the Chinese knives.

[@PrudentReviews]

I’ll have to check them out. Thanks for the tip!

[@JMWexperience]

For best bang for your buck I recommend a good set of Victorinox knives made in Switzerland. The Fibrox series are lightweight and very well balanced.

[@PrudentReviews]

Big fan - I’ll be doing a Victorinox review soon

[@lucidmonkey3591]

I just ordered the Cangshan TC 17 piece set with walnut block for $229…. ( $600 ) msrp.. did I mess up?

[@PrudentReviews]

I haven’t tested that particular collection but based on the design, materials, and price, it looks like a good buy. What do you think of it so far?

[@affliction6911]

Thank you for the review... i just sent the video to my wife so she can watch it later. She's learned alot from your reviews (specially the knives reviews)

[@PrudentReviews]

Thank you for the support!

[@billystpaul8907]

They may use German and Swedish steel, made in China is not for me. Kinda hard to get away from my Wusthof knives that I have for most of my life. I am thinking about trying Made -In knives to see how they are. I am wondering, could you do a video on the Made-In cutting board? I need a new one and would like to see what you think about it. Thanks...

[@PrudentReviews]

I’m a fan of the Made In cutting board - it’s the one I use in most videos. It’s thick and heavy and won’t slide when you’re cutting. It has a completely flat side and the other side has a groove around the edge to catch juices. The one downside to its size is that you need to grab it with two hands and make sure you have enough space to store it. I briefly talk about it in this video: kzbin.info/www/bejne/l4qamGSArt5ml8ksi=2e8DvaxRtlaP117a

[@lisamelting]

Just buy a Tojiro.

[@MediaRoom728]

Gordon Ramsay is clearly a better chef than Thomas Keller. So, I’m going with HexClad over Cangshan. On the other hand, the HexClad “Japanese” knives are Made In China, so minus points for the fraudulent marketing.

[@antlerman7644]

Lmao just buy a Japanese knife, even the mass produced ones probably better.

[@theredbar-cross8515]

No, they're not.

[@NoZenith]

Most of mine are sale purchases and Gifts from the Shun Classic line. Love the discontinued perfect pairing knife the most 🥰 but use the 8" classic chef the most. Super sharp, great edge retention, no crying with onions because of that narrow angle of grind ❤