Cangshan D Series Handcrafted Full Tang Chef Knife, 8-Inch

Last updated: June 5, 2023


This chef's knife has the approval of the National Sanitation Foundation (NSF). So, users can be sure the knife meets important industry qualifications. In fact, the blade consists of German Steel with a Rockwell Hardness Scale rating of 58 +/- 2. Its Initial Cutting Performance and Total Card Cut are also in the excellent range.

We looked at the top Chef's Knives and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Chef Knife you should buy.

Product Details

Key Takeaway: This chef's knife will help you accomplish a lot in the kitchen, thanks to its German steel blade.

In our analysis of 45 expert reviews, the Cangshan D Series Handcrafted Full Tang Chef Knife, 8-Inch placed 5th when we looked at the top 12 products in the category. For the full ranking, see below.

From The Manufacturer

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. 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.

Our Expert Consultant

Julie Chernoff
Culinary Expert

Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.

Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.

Expert Reviews


What reviewers liked

The most important advantage of the handle and a grip is the fact they don’t cause wrist fatigue, which makes this knife the best choice for every day usage.
German steel with a full tang. Slightly flexible blade. Good shape for "rocking" while chopping.
The knife has gone through careful heat treatments. The material used is German steel.
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What reviewers didn't like

In fact it has less C content compared to 440C steel. However, it’s plenty tough and resists corrosion well and it is a high alloy steel.
Some complaints that grip feels awkward.
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