Stamped blades are made of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion.
Chef's knife has hollow-ground indentations along the blade that increase efficiency and decrease sticking.
Prominent 1/4" edges are visible to the naked eye and ground straight to a point rather than beveled, resulting in impressive sharpness and edge retention.
Ergonomic, stainless-steel handles have a signature dimple pattern that offers a comfortable, slip-resistant grip.
Crafted to professional standards, each knife is lightweight yet perfectly balanced.
Made in Japan.

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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 in Japan for exceptional sharpness and edge retention as well as perfect balance. This knife has a wavy serrated edge and versatile length that make it ideal for a range of cutting tasks, from prepping vegetables to slicing through crusty bread without tearing the delicate interior.

Blade core of SG2 micro-carbide 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 supersharp cutting edge.
Wavy edge increases amount of cutting surface without lengthening blade.
Small scalloped serrations allow blade to cut deeper than standard serrated knives.
Tagayasan (aka wenge) wood handle is harder and more durable than other wood; will not harbor bacteria.
Double D-shaped handle provides comfortable, ambidextrous grip.
Embossed endcap is made of polished Damascus steel.
Handcrafted in Japan.
A Williams Sonoma exclusive.

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Designed for modern sustainability, this eco-friendly cutlery collection features high-carbon stainless-

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