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.

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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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The straight-bladed nakiri, or Japanese vegetable knife, is an incredibly useful blade for chopping a wide variety of produce

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