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Shun Fuji Chef's Knife

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Detail
Summary
When it comes to fast, precise chopping and slicing, this is the ultimate all-purpose knife for cooks who favor the lightness and super-sharpness of Eastern cutlery. The slightly oversize, deep-bellied blade features a core of SG2 Japanese steel that holds an exquisitely fine edge with unparalleled durability. Inspired by the high-performance knives used by Japanese chefs, our exclusive Shun Fuji collection represents the very best in cutlery craftsmanship and technology.
- Developed for the experienced cook who prefers the lightness and razor sharpness of Eastern-style blades.
- The blade’s core of SG2 steel is clad on each side with Damascus steel composed of 80 alternating layers of nickel and stainless steel.
- Resulting 161-layer blade is thin and light yet strong and hard, with a supersharp cutting edge.
- Handle is dark tagayasan wood, or “iron sword wood,” an extremely dense wood traditionally used in Japan to make samurai sword handles.
- The Double Chestnut handle shape has finger ridges on both sides for a comfortable, ambidextrous grip.
- End cap made of polished Damascus steel.
- Shun Fuji collection won the “Kitchen Knife of the Year Award” at the U.S. 2011 Blade Show for the best in new product quality and design.
- Handcrafted in Japan.
- A Williams Sonoma exclusive.
Dimensions & More Info
- 8 1/2": 8 1/2"-long blade; 5 1/2"-long handle; 9.5 oz.
- 10": 10"-long blade; 5 3/4"-long handle; 10 oz.
- Handcrafted in Japan.
Use & Care
Use
- Always use caution when handling sharp objects.
- Avoid cutting on hard surfaces such as stone, metal or 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 a mild detergent; rinse and dry immediately.
- Avoid cleaners containing bleach or citrus extracts.
- Sharpen as needed. With regular use and honing once a week, you should not need to sharpen your knife more than once or twice a year.
- Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional.
- Store knife in a safe place to protect its edge and prevent injury.
Customer Reviews

Me****e

Perfect

Bought for my husband - cuts with ease. Good weight. Perfect size.

St****n

Great quality!

Wonderful weight, grip, and balance. You can really feel the quality of the knife.

Ed t********cook

not the quality i expected

the knife was great but there was a large flaw that looked like a crack in the blade. the flaw appeared to go at at least halfway through the thickness in the blade. this was not the quality i expected from such an expensive knife. i returned the knife and replaced it with a couple of shun hiakri knives (not cheap either). the hikari knives re okay, but don't seem the same quality as my older shun knives. overall, a major disappointment.

nu****es

Great knife

Beautiful knife. Super sharp. I cut like a Samurai!

R ****er

Don’t shun the Shun

I love this knife. Feels great in the hand. I want to use it for everything!

Surg********dent

Great at first...

I loved this knife for the first year and a half... until the handle started breaking down despite always hand washing and immediately drying. The blade is still amazing and cuts well but for the price I would expect the handle to hold up better. My parents have had some knives going on 25 years that are amazing and I was hoping this would be one of those. Definitely not a workhorse... and I don’t even cook all that often. Honestly I’m disappointed for the price. I saved for a year for it as a surgery resident. :(

Ar*****cco

This is the high end of high end IMO

I was so impressed with the 6" Fuji chef knife that I had to grab the 8" as well. I love the profile of this knife. It's like a fusion of Santoku Gyotu and chef knife. I can feel the extra half inch when using this in comparison to my other 8" chef knives. It's not too long for delicate tip work. Diced an onion and pushed the tip easily through on the downstroke slice then so smoothly gliding on the dice. This may be the perfect blade profile for me as well as the perfect length. I prefer the deeper profiled knives, Kramer's are my go to. Well the Fuji may be the next one. SG2 steel is heads and shoulders above the VG10 in most of Shun's lineup. The edge this steel takes is insane. My favorite feature by far is the handle. When you look at it, it appears to be too large. Once I picked it up it melted into my hand like none other. I love D shaped handles but this shape feels too natural to resist. I've fallen in love with the Fuji series. Quality of material, craftmanship, and performance are as good as it gets.

P**Y

Excellent blades

I have been using Shun as my 'go to' knives for years and bought the 7 piece set last year. I am no professional cook or chef, just appreciate a very good set of blades that retain their edge. I also bought the 10" chef knife, so I have the 8 and 10 inch chef knives. They make short work of cutting large cuts of meat as well as other applications. As always, with a blade hardened to the rockwell these are, extreme care must be used. These are not hammers or screwdrivers, used to cut through hard frozen anything nor are meat cleavers. I hand wash and dry them thoroughly immediately after use. If you want a quality blade that holds its edge well, this is the blade for you.

Coo******jun

Considerable investment, but...

These Shun Fujis are proving to be workhorses. I started with the chef, then added a hone suki, and finally the 7" santoku. The SG2 edges are holding up well -- no chipping -- although I wouldn't describe them as lazers, being more substantially built. I've waited considerable time between each purchase 1) to make sure the quality was there before digging deeper into the Fuji line-up, and 2) because of the significant price of each piece -- each purchase has been made during subsequent sales. The clad SG2 sharpens nicely and easier than I expected on Shapton glass stones, with intermittent honing on a ceramic rod to get the longest out of the edges. The SG2 core and cladding provide excellent stainless properties.

Andr********ore

High quality steel & great looking

By far the best knife I have ever owned or used! The first time I used this knife was for a bone-in ribeye that my butcher cut too thick (3 inches). I grabbed my 10" Fuji chef knife to see if it could cut through bone. I turned the ribeye on its side, and cut through the meat and bone with ease. UNBELIEVABLE! Super impressed with the quality of the knife as well as the overall appearance.

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