Cangshan in Chinese characters above the word Cangshan.
Cangshan in Chinese characters above the word Cangshan.

The NAKA Series is a testament to a rich cutlery heritage coupled with innovative materials and design. Exceptionally sharp with exquisite features, each hand-sharpened knife is characterized by a striking 67-layer Damascus pattern across the face of the proprietary X-7, high-alloy blade. Rich, ultra-dense G10 handles have a dramatic gray grain, secured by a distinct, mosaic rivet. Each knife comes with a deep gray, magnetic, wooden Saya-style sheath that is perfectly shaped to match and protect the blade.


Our proprietary X-7 Steel is harder steel than German steel which means it can take a significantly sharper edge. A unique, Damascus pattern is formed in the metal from folding 67 layers of steel together. X-7 Steel has a hardness rating of 61±2 on the Rockwell Hardness Scale.

Heavy metal tongs pulling a block of molten steel out of a forge.


It took 3+ 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. Every blade goes through our precise ULTRA6 heat treatment which brings out the best qualities of each steel allowing the blade to take a remarkably sharp edge.

A view into the inside of a forge that is glowing bright orange red.
L1 Series chef's knife cutting through purple cabbage.


How SHARP is it?

Initial Cutting Performance[ICP] is a measurement that reflects how sharp the knife’s edge is after it has been sharpened. Any score over 110 is considered excellent while a measurement under 30 is rated as very poor.

How long will it stay SHARP?

Total Card Cut[TCC] is a measurement that reflects how long a knife will stay sharp and resist wear through use. Scores over 550 are considered excellent while scores under 100 are rated as very poor.

TEST RESULTS OF KNIVES FOR INITIAL CUTTING PERFORMANCE: Cangshan knife with German X50CrMoV15 steel 130 ICP. High-end German cutlery 62 ICP. High-end German cutlery 88 ICP. High-end Japanese cutlery 100 ICP. High-end Japanese cutlery 108 ICP. Standard commercial cutlery 64 ICP. Standard commercial cutlery 85 ICP. Basically a spoon 31 ICP. TEST RESULTS OF KNIVES FOR TOTAL CARD CUT: Cangshan knife with German X50CrMoV15 steel 601 TCC. High-end German cutlery 481 TCC. High-end German cutlery 303 TCC. High-end Japanese cutlery 514 TCC. High-end Japanese cutlery 487 TCC. Standard commercial cutlery 171 TCC. Standard commercial cutlery 285 TCC. Basically a spoon 101 TCC.


At the end of the day a knife needs to perform. All Cangshan knives 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. Every knife from Cangshan is handcrafted and hand sharpened, these are real, passionate artisans creating beautiful, functional tools.

Henry Liu, the founder of Cangshan discusses knife designs with Chef Thomas Keller.

Cangshan Cutlery. A Knife Designed For Every Kitchen.

Cangshan was created from a passion for innovation. From concept to kitchen, we are driven to craft cutlery that is as inspiring as it is razor-sharp, desired by professional chefs and home cooks alike. Since our founding in 2015, we have received 32 awards for exceptional design, engineering, and craftsmanship. With the highest quality materials from around the globe in the hands of our skilled artisans, it is always our unwavering goal:

Beautiful Function.

Various Cangshan knife handles from some of Cangshan's knifelines.
Eleven knife handles of various designs and materials ranging from metal to plastic composites to wood.