Review on 🔪 Saveur Selects German Steel Forged 6-Piece Knife Set with Bamboo In-Drawer Storage Knife Block - Model 1026306 by Sara Murphy

As a self-confessed cutlery lover, I have to admit that we have three blocks full of exquisite knives. We love owning knives from Wüsthof, Henckels and Asian brands like Mak, Global and Shun, including their Kaji chef's knife. I am new to Cangshan/Saveur Selects and very impressed. Please forget all the nonsense you hear about Chinese knives. Cangshan is the real deal, has an office in California and is unfailingly the best Chinese cutlery company. I have already used three Canghan lines and after trying the Saveur Select chef's knife for the first time this complete utensil proved to be so good value that I decided to order it as well. Of course, no single cutlery line meets all needs. Here are my concrete impressions of it: First, let's talk about the brand. As you probably know, Saveur Select has been renamed to Cangshan. Crate and Barrel and Costco also sell their own targeted lines of Cangshan knives. They are also distributed by Williams Sonoma. This is not to call a fall but to demonstrate Cangshan's progress in just five years. While my aesthetic favorite is Cangshan's TC line, this set is excellent at less than half the price and, unlike most full blocksets, has no fillers or clunks. This series uses the same steel as the acclaimed Wüsthof Classico, one of my absolute favorites and a longtime pro favorite. In fact, only my Mac Santuko arrived as suddenly as this one. First, let's talk about the most important knife for most chefs: the chef's knife. This knife is well made and looks very good. This knife even surpasses my Shun Kaji chef's knife in sharpness at a sixth of the price. Kaji and many Japanese knives use higher quality Rockwell steel. That doesn't mean the knife is better, just one that needs sharpening a little more often. Mild steel is just as sharp and easier to sharpen. If I could change one thing it would be to make sure the pad doesn't protrude back towards the handle. However, I use a pincer grip and have gotten used to it and don't feel it. In my opinion, this is by far the best $50 chef's knife you can find. For most of us, a paring knife is also essential. Excellent balance. Wonderful. This or any other knife has no feeding problems, with the exception of the santuko. This type of knife from Japan became popular there after WWII and never really includes a bolster. A typical santuko has a flatter surface than the curved belly of a chef's knife, which wobbles as it cuts. There is no single correct Santuco style, but the scooter surpasses a light weight goal. When using the pincer grip, the reel bothers me and throws me off balance compared to the excellent Chef's. Of this superb set, this is the only one I won't be keeping. While most blocksets come with a standing block, I love the drawer style that comes with this set. If you prefer a traditional block, you can find a great one for less than $35, and I hope Cangshan will sell their blocks separately. How about keeping those wonderful knives sharp? Cangshan uses a somewhat uncharacteristic 16-degree sharpening angle, so I prefer his inexpensive sharpener too. I find this type of manual sharpener to be the easiest way to sharpen knives and I even prefer it to my superior sharpener. During honing, the burrs are gently reinserted. So if you do this once every few cooks, you'll very rarely need to use the left, more aggressive, sharpening mode. I hope this overly long review has been of some help to you. From our family to yours, we send the best for spicy and delicious days ahead!