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Shun Fuji Asian Prep Knife

  • Special Offer
Spend $499 or more on Shun cutlery and receive a $50 Williams Sonoma gift card. See details below.
Sugg. Price $400 Our Price $319.95

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The unique curved blade of this Japanese knife deftly works around the bone and flesh of meat, poultry and fish. 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 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.
Dimensions & More Info
  • 5 1/2" blade
  • 4 3/4" handle.
  • 4.2 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.

Shipping Information

UPS can deliver most in-stock items within 3–5 business days. UPS is unable to deliver to P.O. boxes.

Shipping Rates

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.

Return Policy

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 from Unbelievable poultry knife I've had my Fuji honesuki knife for 3 years now and I can't understand those reviews complaining of damage to the tips of the knife. The honesuki is really a single purpose knife that is specifically designed to cut poultry without the need for brute force. The sharpness of the blade and the geometry does all the work. Look at Chris's video here to show you how to use it. Yes it is expensive and a little delicate, but with the correct handling, it will function for years. I will admit that I bought it from W-S when it was on sale (and I'd recommend looking for it to be more discounted here which happens often). No matter what it was a worthwhile investment. I also recommend the purchase of the Shun sharpening steel as it has its guide at the 17 degrees needed for Japanese knives.
    Date published: 2017-05-26
    Rated 2 out of 5 by from Blade Broke after 3 uses This knife is sharp and handles and looks beautiful. However, it is very fragile. I have only used it 3 times on poultry and followed the method of Williams-Sonoma video. The blade chipped significantly, in the middle, and I am not sure if it is repairable. Such a costly knife and I probably have no recourse.
    Date published: 2016-02-28
    Rated 2 out of 5 by from What's The Point? I own several Fuji knives, and I love everything about them, except the all-important tip. On the the honesuki, the tip actually broke, with little provocation. The rest of the knife is fine. But without the tip, what's the point?
    Date published: 2016-01-26
    Rated 2 out of 5 by from I loved my Kaji blades so I thought the Fuji would Well, it was. It is beautiful and feels good to my large hands BUT the blade pitted in multiple areas. It's obvious that anyone who spends this much money on a blade would use it as it should be used. After about a month, I noticed multiple nicks along the blade. It was NEVER used for chopping. I'm very disappointed with this purchase.
    Date published: 2014-06-09
    Rated 5 out of 5 by from Killer Utility Knife The Honesuki is excellent for its intended use, but don't underestimate it as a fantastic all purpose utility knife. It will lay waste to anything in it's path, and do it effortlessly. I've own the 6" Fuji Chefs knife as well, but I reach for this baby for detail work and it doesn't ever disappoint. The surface is as close to non stick as you can find.
    Date published: 2014-01-03
    Rated 5 out of 5 by from My favorite knife for butchering Great knife the Fuji knives have great balance and the handle is very comfortable . The tip on this knife makes butchering chicken easy and efficient .
    Date published: 2013-08-28
    Rated 5 out of 5 by from Pleasure to Use Bought the Shun Fuji 5½" Honesuki Knife for boning poultry and lamb. The difference between any boning knife and the Shun Fuji Honesuki Knife is like night and day. Never knew that a tedious job like boning could become such a pleasure! Have always known that there is the right tool for any job, and the Honesuki is the one to have.
    Date published: 2013-08-12
    Rated 4 out of 5 by from Good, not great. With a large collection of high quality knives I have decided that the Japanese make the best. I have several Shuns (including a Shun Kramer, the best) and this is my least favorite. It does not seem to be as sharp as the others. The interesting design, meant primarily for boning chickens, works well, and the rear tip is useful in other applications. Related note: the W-S on line video is less than helpful: about half the time the chef's hands are between the camera and the bird, so you can't really see what he is doing.
    Date published: 2013-05-10
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