• Shun Fuji Bread Knife, 9
  • Shun Fuji Bread Knife, 9
Home / Shun Fuji Bread Knife, 9"

Shun Fuji Bread Knife, 9"

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  • Detail

    Summary

    The cutting edge of this knife features serrations that point in two different directions, which creates an ultrasmooth push/pull motion for slicing through loaves of bread without tearing the delicate crumb. 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.

    Dimensions & More Info

    • 9"-long blade.
    • 5 3/4" handle.
    • 7.25 oz.
    • Handcrafted in Japan.

    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 your knife at home using a sharpener designed for a serrated blade, or have it sharpened by a professional.
    • Store knife in a safe place to protect its edge and prevent injury.
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