About Furi Knives

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About Furi Knives

What Rachael Ray says about Furi Knives:

"The Füri RR East/West knife has all of the features of the classic Santoku blade that I love . . . and much more! I love the sharpness and scalloped edge of a Santoku blade. However, a traditional Santoku knife has a very straight edge, which makes it difficult to use in a rocking and sliding motion, as with most traditional chef’s knives. The Füri RR Coppertail features both a sharp, scalloped Santoku blade . . . and a rounded edge."

The Furi Pro knife technology:

Designed by Australian engineers and chefs, Furi knives have won respect and popularity among leading chefs around the world for their exceptional performance. All knives in the Furi Pro range feature the classic (and protected) Furi handle for fatigue-reducing comfort and grip, advanced stainless steel alloys for edge retention and ease of sharpening, and seamless construction for hygiene and durability.

Though Furi Pro was designed for working chefs (not for housewares fashion), home cooks appreciate the same "Pro" benefits.

What makes Furi Pro knives so revolutionary?

Hygiene & Durability:

Nothing is more hygienic than one seamless piece. With no handle gaps or joins, there's nowhere for germs to hide - making Furi Pro one of the easiest knives to keep clean. Furi Pro is durable because there are no woods, plastic, rivets or separate pieces that can deteriorate over time.

Comfort and Grip:

The vertical "microgrooves" and reverse-wedge shape of the Furi Pro handle actively resists your hand slipping forward, even when wet or oily. The handle wedges into the hand, requiring less "squeeze" to perform repetitive cutting tasks, resulting in less fatigue and hand strain than conventional handles.

High-performance material, blade shapes, cutting edges, balance:

Furi Pro knives are made from the finest Japanese and German stainless steel alloys and hardened and tempered for maximum edge retention, ease of sharpening, and toughness. Furi blade shapes are already legendary: the East/West knives are so efficient that they are rapidly being adopted by chefs around the world. The cutting edges of most Furi Pro knife models are finished to "extreme sharpness" at the factory by the patented Furi Tech Edge Pro Sharpening System. The large Furi knives are balanced with the new "Coppertail" system (patents pending): a solid copper plug is fused into the end of the handle for easy rebalancing.

Forged Exoskeleton:

The innovative Exoskeleton forging method (patents pending) was developed to overcome the hygiene and durability problems found in regular plastic/wood handles or fashionable metal-handled knives.

The three separate parts are fused into one seamless piece: instead of adding handle parts around a forged tang, the FX handle is the tang. The end result is high-performance cutting: stronger, more durable, and more hygienic than traditional knives. When these unique construction features are combined with the patented Füri handle shape, finest German CrMoV alloy, unique blade shapes, and a perfect edge created by Tech Edge, the result is a new definition of knife technology and the level of performance this technology makes possible.

Stage 1 - Lateral forging: A single piece of the finest German CrMoV stainless steel alloy is laterally forged to form the solid bolster section.

Stage 2 - Bolster and handle forming: From the original single piece of material, the bolster is drop-forged and one handle half is formed to final shaped.

Stage 3 - Blanking to shape and fusing handle cap and "coppertail": After blanking dies shear the scrap material from the finished shape, the high-strength exoskeleton structure is complete. A cast stainless steel handle cap with Coppertail is then fused all-round to finish the handle shape.

Stage 4 - Heat treatment, grinding, polishing, printing, Tech Edge honing: The blade is hardened and tempered to HRC55, then precision-ground to shape. Finally, using the Furi Tech Edge Pro Sharpening System, the "extreme-sharp" cutting edge is created.

Caring for your Furi Pro Knives:

Cleaning: To avoid corrosion, simply hand wash and dry your knives after each use. Don't leave them wet on the sink, and please don't put them in the dishwasher! Don't worry if staining or rust spots appear on your knife: simply polish them off using a width-wise light scrubbing motion (across the blade, not along the blade), with a regular scouring pad. Note that Coppertail knives were designed to allow the copper to achieve its attractive natural patina ("tarnish"), and constant polishing is unnecessary.

Blade and edge maintenance:

Precision tools require some care. Never use your knives as a lever to remove lids, frozen food, etc., and avoid dropping them onto hard surfaces. Please do not use these fine-edged blades for chopping bones. Store your knives in a knife block for edge protection, safety, and hygiene: never in a drawer!

Maintain super-sharp edges on all your non-serrated knives (any brand) very simply and quickly with the Furi Tech Edge Pro Sharpening System. The Tech Edge system is fast, simple and accurate.

Mark [James Henry, Managing Director and Design Engineer of Furi knives,] spent time with leading Chefs in Australia, and studied traditional knives in Tokyo, to develop this fusion of eastern blade style and western technology. The East/West blade style is very popular with Japanese Chefs, and very different to western cook’s knives: it is very thin, with an exceptionally sharp cutting edge. The East/West also has a very broad blade to allow a similar cutting action to cook’s knives (rocking/sawing over the cutting board).

The East/West is much easier to sharpen, and to keep sharp, than cook’s knives, because the cutting edge is thinner; and the thin blade also means it slices through vegetables and meat with more ease than the thicker cook’s knives.

For the Professional, the Füri pro East/West knife reduces fatigue in long repetitive prep sessions and increases precision for fine cuts. This is partly because of the easier slicing the East/West blade allows, but also because the Patented Füri handle requires a lighter grip to do all the same work (the Füri pro handle acts like a wedge in the hand to eliminate forward slip, and hence it requires less ‘squeezing’ of the handle, and this means less fatigue).