Shun Fuji Santoku Knife
5 1/2", 7"
The Shun Fuji santoku's razor-thin, lightweight blade makes for extremely fast, agile chopping and slicing – ideal for precision cuts and mincing. Every curve and line has been meticulously hand-smoothed for precise performance without bruising or tearing delicate foods. 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
ecami - Review from Williams-Sonoma
nice but heavier than expectedwell balanced but heavier than one would expect for premium Japanese knife technology.
MasterChef83 - Review from Williams-Sonoma
Hefty price, but worth every penny.I own the Shun Class 8 Piece Block set, and I had to get my hands on this, regardless of what the wife told me. Incredibly sharp, true Damascus blade, and it does cut finer then my Shun Classics. Go out and get one!
cjv1 - Review from Williams-Sonoma
Delightfully Sharp, Balanced an Comfortable to UseI have always used the chef's knife in the past. Went to the WS store in Santa Clara, CA and tried both the Fuji Chef and Santoku for feel.It's a personal thing, but I loved the feel of the Fuji Santoku. The knife is sharp beyond anything other than a Steel Damascus blade and it holds it's sharpness especially if you use a ceramic honing rod.
JOHNDC - Review from Williams-Sonoma
Great KnifeWow, what a knife. It is worth every penny. Frankly the blade is razor sharp and has held it edge despite significant cutting. In addition the Damascus steal surrounding the blade really does keep almost everything from sticking. Even filleting chicken breast with this large knife was effortless. Veggies are chopped as finely as you could ever want. Lignt too with a great grip. Highly recommended.
SteveP2000 - Review from Williams-Sonoma
Exceeds ExpectationsThe santoku is my all around #1 blade: I have a Wusthof hollow ground and a Chroma 301 - luv em both and are always in use. When I spotted this Fuji I decided to add it into the rotation. Day one and already I know this will be my primary knife from here on out. The craftsmanship from the handle to the blade is superb. It has some heft but it is extremely well balanced with the long handle. The weight carries evenly along the cutting surface providing a smooth action - unlike my Shun Edo DD which feels clumsy and slightly out of control. The Fuji Santoku 7.5 has more blade in contact than my other two and technical cuts, chopping, and slicing all have a great feel. Onions paper thin. Slices through ripe tomatoes with ease. It may be my most expensive knife, but the quality and performance will undoubtedly make it the most used.
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