Shun Fuji Chef's Knife
- Only at Williams Sonoma
Easy, hassle-free returns online and in-store for eligible items.Learn More
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 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.
- Handcrafted in Japan.
- A Williams Sonoma exclusive.
- Dimensions & More Info
- 8 1/2": 8 1/2"-long blade; 5 1/2"-long handle; 9.5 oz.
- 10": 10"-long blade; 5 3/4"-long handle; 10 oz.
- Handcrafted in Japan.
- Use & Care
- 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.
- 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 once a week, you should not need to sharpen your knife more than once or twice a year.
- Sharpen your 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.
UPS can deliver most in-stock items within 3–5 business days. UPS is unable to deliver to P.O. boxes.
The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.
Next Day Delivery
For an additional charge of $26 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
Orders received by 9:00 p.m. ET Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners and knife storage), please contact us at 888.922.4108 to initiate the return.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.
Made to Order and Final Sale Furniture items are non-returnable and cannot be cancelled once the order is placed.
For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
- Warranty Information
Learn more about Care, Sharpening, Warranty Policy and Shipping Instructions. View details
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Rated 5 out of 5 by ArtieBucco from This is the high end of high end IMO I was so impressed with the 6" Fuji chef knife that I had to grab the 8" as well. I love the profile of this knife. It's like a fusion of Santoku Gyotu and chef knife. I can feel the extra half inch when using this in comparison to my other 8" chef knives. It's not too long for delicate tip work. Diced an onion and pushed the tip easily through on the downstroke slice then so smoothly gliding on the dice. This may be the perfect blade profile for me as well as the perfect length. I prefer the deeper profiled knives, Kramer's are my go to. Well the Fuji may be the next one. SG2 steel is heads and shoulders above the VG10 in most of Shun's lineup. The edge this steel takes is insane. My favorite feature by far is the handle. When you look at it, it appears to be too large. Once I picked it up it melted into my hand like none other. I love D shaped handles but this shape feels too natural to resist. I've fallen in love with the Fuji series. Quality of material, craftmanship, and performance are as good as it gets.Date published: 2019-03-14Rated 5 out of 5 by PRWY from Excellent blades I have been using Shun as my 'go to' knives for years and bought the 7 piece set last year. I am no professional cook or chef, just appreciate a very good set of blades that retain their edge. I also bought the 10" chef knife, so I have the 8 and 10 inch chef knives. They make short work of cutting large cuts of meat as well as other applications. As always, with a blade hardened to the rockwell these are, extreme care must be used. These are not hammers or screwdrivers, used to cut through hard frozen anything nor are meat cleavers. I hand wash and dry them thoroughly immediately after use. If you want a quality blade that holds its edge well, this is the blade for you.Date published: 2019-02-17Rated 5 out of 5 by CookingCajun from Considerable investment, but... These Shun Fujis are proving to be workhorses. I started with the chef, then added a hone suki, and finally the 7" santoku. The SG2 edges are holding up well -- no chipping -- although I wouldn't describe them as lazers, being more substantially built. I've waited considerable time between each purchase 1) to make sure the quality was there before digging deeper into the Fuji line-up, and 2) because of the significant price of each piece -- each purchase has been made during subsequent sales. The clad SG2 sharpens nicely and easier than I expected on Shapton glass stones, with intermittent honing on a ceramic rod to get the longest out of the edges. The SG2 core and cladding provide excellent stainless properties.Date published: 2016-01-26Rated 5 out of 5 by AndrewBaltimore from High quality steel & great looking By far the best knife I have ever owned or used! The first time I used this knife was for a bone-in ribeye that my butcher cut too thick (3 inches). I grabbed my 10" Fuji chef knife to see if it could cut through bone. I turned the ribeye on its side, and cut through the meat and bone with ease. UNBELIEVABLE! Super impressed with the quality of the knife as well as the overall appearance.Date published: 2014-04-26Rated 5 out of 5 by TrapperJoe from Best Knife Ever I 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.Date published: 2013-08-04Rated 2 out of 5 by jerk77 from very nice knife for a home chef This 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.Date published: 2013-03-21Rated 5 out of 5 by Jay1111 from Flawless Performance I 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.Date published: 2013-01-14Rated 5 out of 5 by Agonystes from Almost perfect As 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.Date published: 2012-08-25