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Shun Fuji Knife Block, Set of 4

Name: Shun Fuji Knife Block, Set of 4
Price: 889.95 USD
Availability: InStock

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Summary
Inspired by the high-performance knives used by Japanese chefs, our exclusive Shun Fuji collection represents the very best in cutlery design and technology. Each knife is meticulously handcrafted for spectacular sharpness and edge retention combined with perfect balance in the hand. This compact set includes three essential knives and a stunning ash wood storage block.
- Developed for the experienced cook who prefers the lightness and razor sharpness of Eastern-style blades.
- Handcrafted with 161-layer Damascus construction.
- The blade’s core of SG2 steel is clad on each side with 80 alternating layers of nickel and stainless steel.
- 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 Set.
4-Piece Set includes:
- 3 1/2" paring knife
- 6" serrated utility knife
- 8 1/2" chef's knife
- 3-slot ash wood storage block with nonslip feet
Please note: Storage block is counted as an individual piece.
Dimensions & More Info
- 3 1/2" Paring Knife: 3 1/2"-long blade; 6"-long handle; 13 oz.
- 6" Serrated Utility Knife: 6"-long blade; 9 1/2"-long handle; 4.5 oz.
- 8 1/2" Chef's Knife: 8 1/2"-long blade; 7 1/2"-long handle; 9.9 oz.
- Knives: Handcrafted in Japan.
- Block: Made in China.
Use & Care
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 once a week, your knife should not need sharpening 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.
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