Shun Fuji Boning/Fillet Knife, 6"

Offering an ultrasharp edge and impressive control in the hand, this knife excels at the precise work of boning and filleting. Its slim blade, pointed at the tip, is designed to easily separate meat from bone. 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 each Fuji knife.
• Handcrafted in Japan.
• A Williams Sonoma exclusive.

• 6"-longblade.
• 51/2"-long handle.
• 6 oz.
• Handcraftedin 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 to sharpenat a 16-degree angle, or have it sharpened by a professional.
• Storeknife in a safe place to protect its edge and prevent injury.