The Shun Fuji 6-Inch Chef’s Knife.   Just look at it, it’s a thing of beauty.  The dark tagayasan wooden handle just begs to be held.    The 161-layers of nickel and steel slowly whispers into your ear, “…let’s dice some shit up!”  So why aren’t I using it more often?

I found a great online deal and went to the store to see it for myself the next day.  The knife looks great in person.  The blade measures closer to 7-inches than 6-inches and I appreciate the extra bit of edge. The feel is great, the weight is good, and the handle is much more comfortable to hold than my Ken Onion Shun 6-Inch Chef’s Knife.  Oh yes, this is a badass knife.  It didn’t take much convincing, the knife pretty much sold itself and the price of it at the store was the same as the one online.  I was able find a new owner for my Ken Onion Shun Chef’s Knife to recoup a good portion of the cost of the new knife.

One thing I did notice was that the knife I tested out of the box compared to the one in the display case was the condition of the wooden handle.  The condition of the wooden handle on the display knife was showing signs of color fading.  Although it was an area of concern for me, I am currently protecting my knife with a mineral oil and beeswax cream.  It’s offers great protection as the color and wood stays conditioned.

There is one major issue I have with the knife though, it’s too good looking of a knife to use.  Right after I purchased it, I saw myself slicing and dicing with it to no end.  Nope.  I’ve  only used it on occasion because I actually prefer to set it upon the provided stand on the kitchen counter.  It’s a fine piece of art.  Although it has outperformed my previous Global and Shun chef’s knives in every way,  I can’t seem to use it more often.    Just sit there and look pretty, my precious.

Knife Specs (From the Williams Sonoma Website):
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  • 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, or “iron sword wood,” an extremely dense wood traditionally used in Japan to make samurai sword handles.
  • The double-D handle shape has finger ridges on both sides for a comfortable, ambidextrous grip.
  • End cap made of polished Damascus steel.

Below are a few close up shots that I took.
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