Shun Fuji Chef's Knife
- Special Offer
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 $17.50 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., Eastern time, 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
- Free Knife Sharpening in Stores
Working with a sharp knife is safer, more effective and much less tiring than trying to cut and slice with a dull one. To ensure top performance, bring your favorite knife into your local store and one of our cutlery experts will give it a fresh, new edge using our precision equipment. The first knife is free; each additional knife is just $5.
Our stores also offer knife demonstrations to teach you the correct grip, positioning and basic knife techniques and can help you find the perfect cutlery for your needs – just ask a store associate for assistance.
Rated 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: 2012-08-25Rated 5 out of 5 by KnifeEnthusiast from Superb fit and finish. I have over 3 dozen hand-made Japanese knives, and I obtained the Fuji chef knife by chance. It went ignored for months because I considered it cumbersome and heavy compared to my 5 to 6-ounce wa-gyutos of similar length which can outperform the Fuji in almost any task. The Fuji has finally grown on me. The fit and finish is beyond reproach, and the SG-2 steel behaves as I've known it to behave. It does not keep the light-saber feeling for long, but it stays acceptably sharp for a long long time. The Shun Fuji is NOT among my top 10 favorite knives, but I find that I grab for it more and more when I want the benefit of extra weight or a wider gyuto. Guests like the stunning looks. Unlike with the other Shun Chefs knives with horribly high elevated tip profiles, you won't get carpal tunnel syndrome doing repeated tip-work with the Fuji. The edge profile was done correctly. 4 1/2 stars.Date published: 2012-07-14Rated 5 out of 5 by Ironchef60 from If you buy one high end knife, make it this one. I purchased this knife in December. I also have 3 other shun knives. A Kaji, Classic, and a Classic Stainless Steel. I Also have two Global knives, and a couple of lower end German Steel. Before I got the Fuji I used all the other knives according to the task at hand. Now I use the Fuji almost exclusively. The sharpness of the blade, and comfort of the handle allows me to chop larger vegetables, carve and slice meats, then deftly mince garlic and shallots without switching knives. It is also excellent with hard and some soft cheeses. I even cut thin slices of fresh mozzarella, you just have to rinse the blade after the third slice. The price may be high, but the value, quality, and beauty of this knife justifies the purchase. Guests who come to dinner, that like to help out with the prep, can't keep their hands off this knife. The only con is, the food does not fall away from the blade as they would have you believe, but is better than the other knives I have that make the same claim.Date published: 2012-04-03