In the food world, Thomas Keller’s name is synonymous with excellence. The chef’s accolades include numerous James Beard awards, a Culinary Hall of Fame induction a place on every list of the world’s best restaurants that matters and Michelin stars aplenty. Now, he’s got award-winning knives, too.
Thomas Keller by Cangshan is a series of high-end stainless steel kitchen knives available exclusively through Williams Sonoma. The design, co-designed by Keller, blends Eastern and Western knifemaking principles. The handle’s ergonomics and focus on comfort is entirely Western, as is the tall, slightly curved blade shape. The blade’s ultra-thin 16-degree edge, however, is intensely Japanese.
Keller’s knives are also stainless steel, which would typically indicate they’re softer and lose their edge more quickly than their carbon steel counterparts. Not so in this case. The knives sport a 62 on the Rockwell steel hardness scale, putting them in league with some of the hardest carbon steel blades out there while remaining rust-resistant, a combination that earned the set a 2019 Red Dot Design Award.
The Thomas Keller by Cangshan collection includes a chef’s knife, carving knife, paring knife, peeling knife, bread knife, santoku and a variety of utility knives. Starting at $100, they’re available now on Williams Sonoma’s website.
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