Shun Fuji Chef's Knife
8 1/2", 10"
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-D 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.
Overall Product Rating
TrapperJoe - Review from Williams-Sonoma
Best Knife EverI decided it was time to buy a new set of knives and carefully researched what I wanted. Shun was the "no brainer" and my first purchase was the 10" Fuji Chef's Knife.It's like I never knew what a really good knife was like! Pricey, but you get what you pay for, and then some. The Chef's Knife is the workhorse of the kitchen, and Shun Fuji is the ultimate knife to own. SHARP, well balanced, comfortable and a pleasure to use.
jerk77 - Review from Williams-Sonoma
very nice knife for a home chefThis is a very sexy knife with a very sharp edge however..... i have had to replace it 4 times. FOUR. William sonoma has the BEST customer service ever, they replaced it every time no questions asked. I had a steel defect, then the handle shifted, and then it was just dull. point is if you use you knife everyday like I do go with a different kind of shun.
Jay1111 - Review from Williams-Sonoma
Flawless PerformanceI own six chef's knives, three of which are made by Shun. This knife is far and away the best knife I have ever owned or used. It is incredibly sharp and well-balanced; the perfect knife for slicing, dicing and mincing. While I am very fond of my other Shun knives, they pale in comparison. Granted, it is a little pricey. But if you are only going to own one high-end knife, I highly recommend you make it this one.
Agonystes - Review from Williams-Sonoma
Almost perfectAs a professional chef in a fine dining restaurant, I have come to know what I love in a knife and what limitations other knives have. Regarding the Fuji 10" chefs, this knife has no limitations. I am left handed, and the double "D" handle contours my hand perfectly. The iron sword wood handle has a great texture for grip. The gyuto style SG2 PM blade holds a lightning edge with my black ceramic hone, and has the perfect amount of raised belly for chopping, mincing, or walking my blade across a cutting board. This is the number one blade I reach for at the restaurant, or at home and I have Macs, Shuns, Hattoris, Yaxells, and Kramers, hands down this beats them all.You can find other gyuto style SG2 knives in the $400 range, but none with the looks, design, function and attention to detail, that this knife has.
KnifeEnthusiast - Review from Williams-Sonoma
Superb fit and finish.I have over 3 dozen hand-made Japanese knives, and I obtained the Fuji chef knife by chance. It went ignored for months because I considered it cumbersome and heavy compared to my 5 to 6-ounce wa-gyutos of similar length which can outperform the Fuji in almost any task. The Fuji has finally grown on me. The fit and finish is beyond reproach, and the SG-2 steel behaves as I've known it to behave. It does not keep the light-saber feeling for long, but it stays acceptably sharp for a long long time. The Shun Fuji is NOT among my top 10 favorite knives, but I find that I grab for it more and more when I want the benefit of extra weight or a wider gyuto. Guests like the stunning looks.Unlike with the other Shun Chefs knives with horribly high elevated tip profiles, you won't get carpal tunnel syndrome doing repeated tip-work with the Fuji. The edge profile was done correctly.4 1/2 stars.
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