Shun Fuji Asian Chef's Knife, 7"

Inspired by the high-performance knives used by Japanese chefs, our exclusive Shun Fuji collection represents the very best in cutlery craftsmanship and technology. The Japanese gyuto is a chef's knife prized for its all-around versatility. Lighter and nimbler than its European counterparts, this ultra-sharp blade excels at preparing meat, fish and vegetables.

• Developed for the experienced cook who prefers the lightness and razor sharpness of Eastern-style blades.
• Blade core of SG2 steel is clad on each side with 80 alternating layers of nickel and stainless steel.
• Resulting 161-layer blade is thin and light yet strong and hard, with a super-sharp cutting edge.
• Handle is darktagayasanwood, an extremely dense wood traditionally used in Japan to make samurai sword handles.
• Double-D-shaped 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.
• Requires 160 handcrafted steps to produce each Fuji knife.
• Handcrafted in Japan.

• 7" blade, 6" handle.
• 7 oz.
• Handcrafted in Japan.

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, knife should not need sharpening more than once or twice a year.
• Sharpen 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.