Shun Fuji Chef's Knife, 6"

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 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, 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.
• 160 handcrafted steps to produce eachFuji knife.
• Handcrafted in Japan.
• A Williams Sonoma exclusive.

• 6"-long blade.
• 5 1/2"-long handle.
• 7.25 oz.
• Handcrafted in Japan.

Use

• Alwaysuse caution when handling sharp objects.
• Avoidcutting on hard surfaces such as stone, metal or glass.
• It isnot advisable to use any knife but a meat cleaver to cut through bone, asother blades can be easily damaged.

Care

• Hand-washwith warm water and a mild detergent; rinse and dry immediately.
• Avoidcleaners containing bleach or citrus extracts.
• Sharpenas needed. With regular use and honing once a week, you should not need tosharpen your knife more than once or twice a year.
• Sharpenyour knife at home using a whetstone or knife sharpener designed tosharpen at a 16-degree angle, or have it sharpened by a professional.
• Storeknife in a safe place to protect its edge and prevent injury.