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

The RAINIER Series is an elegantly minimalist interpretation of the modern kitchen knife.

A slim, full-bolster perfectly balances the knife's full tang while complementing the sleek, smooth lines of the handle. Two stain-resistant steel rivets solidly fasten the ergonomic handle to the blade, providing a secure, comfortable grip. Every blade is forged from high-alloy German steel and meticulously heat treated, ensuring a razor-sharp edge with exceptional durability and edge retention.


Slim ergonomic handles are designed for the most comfortable fit.

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

German X50CrMoV15 Steel

Handcrafted full-tang knives forged from tight-grained German X50CrMoV15 steel
for incredible durability, stain resistance, and edge retention. 

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.

Proprietary Heat Treatment

Each blade goes through our proprietary ULTRA6 heat treatment for incredible strength and durability,
scoring a 58 ±2 on the Rockwell Hardness Scale.

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: ranier rainer

Various Cangshan knife handles from some of Cangshan's knifelines.
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