Cangshan HELENA 2-Piece Starter Knife Set

The HELENA Series is an elegantly minimalist interpretation of the modern kitchen knife. A slim, semi-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 X50CrMoV15 steel and meticulously heat-treated, ensuring a razor-sharp edge with exceptional durability and edge retention.

• This set includes a versatile 5.5” prep utility knife and a precise 3.5” paring knife, essential tools for any kitchen. The prep utility knife, with its broad, sharp blade, excels at chopping, slicing, and dicing a wide range of ingredients, from vegetables to meats.
• The paring knife is perfect for more detailed work, such as peeling, trimming, and making intricate cuts on fruits and small vegetables. Together, these knives provide the perfect foundation for both basic and advanced kitchen tasks, offering balance, control, and efficiency in one set.
• Slim, ergonomic handles are designed for the most comfortable fit, making each knife feel like an extension of the user’s hand.
• Handcrafted, full-tang knives forged from tight-grained, German X50CrMoV15 steel for incredible durability, stain resistance, and edge retention. Blades are sharpened to a precise 16-degree angle.
• Each blade goes through our proprietary ULTRA6 heat treatment for incredible strength and durability, scoring a 58 ±2 on the Rockwell Hardness Scale.
• Lifetime Manufacturer Warranty against defects in materials and/or craftsmanship.

USE & CARE

• Always use caution when handling sharp objects.
• Avoid cutting on hard surfaces such as stone, metal and glass.
• It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
• and-wash with warm water and mild detergent. Rinse and dry immediately.
• Maintain cutting edge by regularly using honing steel.
• Sharpen as needed. With regular use and honing, knife should not need sharpening more than once or twice per year.
• Sharpen knife using whetstone or knife sharpener, or have it sharpened by a professional.
• Periodically rub food-safe mineral oil onto handle to prevent wood from becoming brittle or cracking. Wipe off excess with clean cloth.
• Store knife in safe place to protect edge and prevent injury.

• Use

  • Always use caution when handling sharp objects.
  • Avoid cutting on hard surfaces such as stone, metal and glass.
  • It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.

  Care

  • Hand-wash with warm water and mild detergent. Rinse and dry immediately.
  • Maintain cutting edge by regularly using honing steel.
  • Sharpen as needed. With regular use and honing, knife should not need sharpening more than once or twice per year.
  • Sharpen knife using whetstone or knife sharpener, or have it sharpened by a professional.
  • Periodically rub food-safe mineral oil onto handle to prevent wood from becoming brittle or cracking. Wipe off excess with clean cloth.
  • Store knife in safe place to protect edge and prevent injury.