Cangshan D Series 59120 German Steel Forged Chef's Knife, 8-Inch

I purchased this knife just a couple days ago, and I have not yet used this knife. This is an initial observation only. I will update further once I have more experience with this knife.Upon receiving this knife, I found a wonderful display box holding my new chef knife. I purchased this knife as I am starting a new job as a cook at Disney and I didn't want to spend a fortune on a good knife right off the bat. I did a lot of research and found this gem for under $30. There is not a ton of information about these knives anywhere online and the company's website is rather lacking, but those attributes don't bother me. If they bother you, there are plenty of other options available to you from larger companies with more information and resources. As I said, this is an initial observation only, but upon opening the box, I found a care and handling card and underneath, the blade I've been waiting for. Upon my initial inspection, I have not found any flaws with the blade, the handle, or any other aspect of the craftsmanship. The blade came razor sharp out of the box. The handle is comfortable, I do plan to try some of the other handle configurations from Cangshan later on, but for now this one will work quite nicely. I do have fairly small hands, but the knife is easy to handle and hold, and I imagine it would be the same for someone with larger hands as well, as I've grown adept at making my own grips to compensate. I am very pleased with my purchase so far, and I will update this as soon as I have put a few "miles" on this blade.

So you see a lot of five star reviews? Believe them. Yes, you have many choices when it comes to knives, especially chef knives, and no doubt, like me, you use other brands. For years I used a Henkel set and other knives bought from big box stores, which were fine and did the job. I am a home cook, now retired, and seldom eat out, so cooking is essential, as are the right tools when preparing a meal. I saw this knife on Amazon and took a chance, and I have not been disappointed. The knife is made of a very fine steel, very sharp, wickedly sharp, very comfortable in the hand, a medium weight knife, neither flexible or overly stiff. This knife surpasses any chef's knife I have ever used, and I have been cooking for over forty years. Yes, I have held and used many knives, but few have this "feel" and quality. When money allows, I will buy more knives from this company. Yes, they are made in China but are German steel forged and have changed my perspective about knives forged in China. A knife is a an implement, a utility, and in the hands of a cook, this knife is a work of art.

As a simple grill chef for a retirement community, this was going to be my first real professional knife for personal and business use. As a current student to 2 world traveled chef's at my job I was hesitant to show them the knife and actually use it for fear of ridicule and for using such a cheap knife.Boy was I wrong! This beast cuts, handles and is as well balanced as their own Wusthof and Global knives. The edge is solid and has so far withstood everuthing feom chopping, carving a whole roasted pig, dicing, mincing...you name it. The edge is still as sharp as the day I got it. The handle is super comfortable and feels really nice to handle.After using this blade for a month I have decided to make Cangshan my go to for all things culinary. I'm now waiting my for my Santoku to arrive to add to my collection. Solid craftsmanship, solid knife, what else could you want? I highly reccomend Cangshan to novices and professionals alike!

I keep searching for the right kitchen knife. I think I've found it.Pro:- Sharp- Hard steel (stays sharp longer)- Just the right curvature to rock the knife while cutting- you can EASILY AND COMFORTABLY move your hand up and "pinch" the blade while slicing for great controlMy previous favorite, Victorinox Fibrox 8-Inch Chef's Knife, is more awkward when sliding the hand up for a pinch grip.- If you want to chop, the handle is comfortable and provides good control.- Solid blade, not stamped sheet steel (like the Victorinox)- 22 bucks. Really? A bargain at twice the price.Cons- the non-cutting edge (top) is a sharp corner and a little irritating for a pinch grip. I just took a little fine sandpaper and rounded it a little. Feels perfect now.Observation - the handle is smooth but I haven't noticed any problem with slippage. If this is important to you then get the Victorinox Fibrox because the handle provides more friction under slippery conditions.

This Knife works well in many applications. With regular to average use, it loses its edge over time. It needs to be sharpened once or twice a year. The handle is solid and allows for a secure grip.