Furi 9-Inch East-West Knife
by Furi Cutlery
(Click here)
Product Summary
Manufacturer: Furi CutleryBrand: Furi Cutlery
Model: FUR 119
Color: Silver
Product features:
- Hygiene: One-piece seamless stainless steel construction means no handle gaps or seams for food or germs to hide: very easy to keep clean and hygienic
- Grip: The wedge shape handle resists slip toward the blade even with wet or oily hands: handle surface has vertical microgrooves to give extra stiction and grip
- Comfort: Unique ergonomic handle shape fits the hand naturally: Chefs with arthritis helped us design the most comfortable and useable handle ever.
- Durability: No rivets or handle pieces to fall apart or melt due to its one-piece seamless construction : lifetime warranty for manufacturing or materials defects
- Sharpening Ease: Made from high carbon stainless steel alloy with a tempered hardness of HRC52 which holds its edge like vanadium alloys, but is much easier to sharpen. Also tougher and less likely to snap or chip.
Kitchen and Housewares Reviews of Furi 9-Inch East-West Knife
Customer Review: Interesting shape but soft
Summary: 3 Stars
I have owned this knife for several years. It is intended for food prep, spanning the gap between traditional European chef's knives and Asian "Santoku" style blades. I find it reasonably well balanced. Although I use Wusthof Classic knives primarily, I found the Furi all-metal handle relatively easy to hold and it is certainly hygenic. This "east/west" design has two things going for it as compared to a traditional chef's knife - the blade is thin so it cuts through vegetables, especially hard vegetables, very easily and the blade is quite wide so you can use it to "scoop" prepped food off your board instead of having to put the knife down and use a dough cutter or other scooper. As with most things however, these advantages are tradeoffs.
Because is is so thin, the blade is very hard on the base of your index finger (assuming you hold it like a chef's knife). Unless you already have a well-developed "chef's callus," you will certainly develop one if you prep with this knife for long periods. And because the blade is so wide, chopping relatively tall foods such as onions requires that you raise it fairly high off the board.
However, the thing that caused me to give this knife only three stars is that the blade is very soft. Furi says this is an advantage because it is easily sharpened and won't chip or break as readily if dropped. True enough....I guess. But is a soft blade really an advantage? Most people take expensive knives to professional sharpeners anyway and they are equipped to handle the harder alloys. In service, this knife needs to be steeled more often than any other I own. I do my own sharpening. The Furi does resharpen easily as compared to my Wusthof knives and takes a nice edge but it needs to be resharpened relatively often. As for dropping it, well let's just say my toes and I prefer to avoid that situation, not plan for it.
I own four knives designed for prep work: Wusthof wide-blade chef's knives with 8" and 10" blades, a Dojo Santoku knife and the Furi 9" East-West knife. For fine or light work, I usually use the Dojo, which is without doubt the sharpest knife I have ever owned. For heavier chopping, etc., I usually reach for my 8" Wusthof, turning to the 10" chef's knife for the heavy stuff like splitting turnips or a head of cabbage. I do use the Furi occasionally, for example if I'm chopping celery and will be doing a lot of scooping. But otherwise it's just not the knife I reach for.
One other note of caution - don't go to Furi's website and sign up for their email newsletter unless you like spam. Despite their claims and the supposedly strict Aussie laws about spam, you can't unsubscribe. I tried at least ten times over about a year and finally had to block their domain to eliminate the continuing emails.
Description of Furi 9-Inch East-West Knife
The Füri pro 9" East/West knife The east/west is our biggest seller and Chefs around the world are quickly switching to it, over their traditional cooks knives. The blade is thin and very sharp, and broad. An east/west is a cross between a cooks knife and a vegetable chopper, so it handles very heavy cook's knife work, but chops much better. The best of the east and the west! The Füri pro 9" East/West Knife come with all the world-acclaimed Füri-pro features: hygiene, durability, comfort, grip, and sharpen-ability.Kitchen and Housewares
Most talked about in Furi Cutlery
Furi Rachael Ray Gusto Grip Basics 3-Knife SetFuri Cutlery; Furi; Kitchen
Best price: $20.00
Price in other shops:
Furi 9-Inch East-West KnifeFuri Cutlery; Furi Cutlery; Kitchen
Price in other shops:
Furi Pro 5-Inch East-West Knife--Professional Food Preparation KnifeFuri Cutlery; Furi Cutlery; Kitchen
Price in other shops:
Furi FUR626 Ozitech Diamond Fingers Pro Knife SharpenerFuri Cutlery; Furi; Kitchen
Best price: $12.99
Price in other shops:
Furi FX 8-Inch Coppertail Cook's KnifeFuri Cutlery; Furi; Kitchen
Best price: $79.99
Price in other shops:
Furi 11-Piece Professional Knife Block Ultra Set FUR652Furi Cutlery; Furi Cutlery; Kitchen
Price in other shops:
Furi Pro 8-Piece Bamboo Knife Block SetFuri Cutlery; Furi Cutlery; Release date: 2005-06-01; Kitchen
Price in other shops:
Furi 8-Inch Bread knifeFuri Cutlery; Furi Cutlery; Kitchen
Price in other shops:
Non-Stick 4 inch Paring Knife Set w/ Blade GuardFuri Cutlery; Rachael Ray; Kitchen
Best price: $25.95
Price in other shops:
Furi Tech Edge Replacement Diamond FingersFuri Cutlery; Furi; Kitchen
Best price: $24.00
Price in other shops: