First Impressions and 10 month review
First impressions: Just wanted to let everyone know I did not receive this item for free for review. The 8" chef knife, Cangshan TS 14c28n swedish steel is what I am reviewing. I just recieved the item today 2/11/18 but have not cut any food as of yet. I am simply reviewing the first impressions of this knife. The packaging the knife came in are nice and worthy of gift giving with mabey just the addition of a bow or some ribbon. The knife has a really good feel in hand with a noticible heft in weight but at the same time is perfectly balanced and is definetly full tang. The knife is designed in such a way that it lends itself to a pinch grip hold. The fit and finish are superb for the price of this knife, I have held and used much more expensive knives and Cangshan seems to be just as good in fit and finish. The blade grind is my only gripe with this nice quality 14c28n hunk of steel, the blade grind is a bit uneven, I doubt I will ever notice this to affect cutting ability but I am very picky and detail oriented. I am planning to update this review once I have used it for its intended purposes: dicing, cutting, chopping etc. Thanks for reading my review, I wanted to put something out here because I didn't see a lot of reviews for Cangshan, also not much for the TS series on YouTube. ThanksUpdate: 2/12/18, so today I got to use this chef knife in the kitchen for the first time, sharpness of the blade is nice, however I don't think its quite as sharp as my Miyabi 600-D, Damascus blade. The sharpness is a tradeoff here in my opinion because my Miyabi has had trouble with the edge chipping and seems brittle, If you are similar to me and fairly heavy handed you should consider this Cangshan or similar knife which is not supposed to have issues with this sort of thing. One thing I notice when using this knife for chopping using the pinch grip. The spine is squared off and the edge digs in to my index finger. For me its not too big of a deal because I'm a home cook and not having to use this knife 8-10 hours a day, but definetly worth noting. ThanksUpdate 12/2018:So I have used this knife for a while now and can give some insight about how it holds up. It is still pretty sharp just from occasionally using a honing steel. I have treated this chef knife fairly gentle and don't do any hard chopping, only use on synthetic sani-safe cutting boards and hand wash and dry after each use. After about 10 months the edge has developed several chips, about 4-5. I can't think why this is happening. Long story short, I contacted Cangshan customer support and sent them pictures and a bit of information and they are replacing the knife as a one time product replacement. Thanks For checking out my review, I have been honest and unbiased.