Review on 🔪 Cangshan TC Series 1021455: Premium Swedish Sandvik 14C28N Steel 17-Piece Knife Block Set with Walnut Handle by David Miller

Excellent quality, very satisfied! The knives are very sharp, be careful! The blade and handle are somewhat balanced, much better than any other knife in this price range and especially compared to anything found at Target etc. The surface is clean, smooth and solid with no blemishes. The Y2 handle is asymmetrical and comfortable despite being specifically designed for right-handed chefs. My wife is left-handed and can use knives occasionally, but it should be noted that I cook most of the time. If you are left handed and a professional chef I would keep looking for something more comfortable or at least more symmetrical. These knives have German-style blades, meaning they are thicker and heavier than their Japanese counterparts. It takes a bit more effort to cut things through due to the thicker blade and resulting resistance compared to Japanese blades. However, these blades are much more durable and the extra weight gives me better control when slicing tougher veggies like raw pumpkins, melons, turnips, etc. My previous set was a set of Japanese Shun knives, which are sold 5-6 times more expensive than the Cangshan Y2 series kit. Although my shuns were thinner and lighter, they weren't perfectly balanced, and after a few years the blade began to chip, rendering the entire set unusable. The blade tips also broke off after several unsuccessful falls onto the wooden floor. Another problem I have with my thin Japanese blades is sharpening. I had to send my Shuns to a premium specialty grinder (our local Sur La Table offered this as a service). I took them to my local hardware store to be sharpened once and the blades were ruined for life. The cutting edge has never been so sharp and dulls quickly. After a few years, the blades finally began to break. I would like to say that I am very happy with my new Y2 kit and think the quality, durability and affordability far outweighs the cost of my old Shuns. I've seen several reviews mentioning rust and stains. For me it wasn't a problem. I should make sure that I always hand wash my knives, never put them in the dishwasher, never leave them in the sink, and always let them air dry or use a towel before putting them away. Opinion, although I ended up using my old plain Wüstshof block. It's angled, allowing me to store scissors, steak knives, and several other blades in one unit. All of my Y2 blades fit easily into these slots. The Y2 unit is a standing unit and will not work in our kitchen as all of our work surfaces are covered by wall cabinets and there simply isn't enough vertical space for a vertical unit.