FURI KNIVES (see update at end of post)
These are the knives that I use in cooking classes, on television, in demonstrations and in my home. When my old Sabatier carbon-steel knives wore out (they lasted 25 years!) I looked for a replacement and found that many chefs’ knives were heavy, were not balanced properly and were too big for my hand. Then I discovered Furi, and I have been happily using them for the past 15 years.
They are truly excellent knives. Furi knives are ergonomically designed and extremely comfortable (the hand doesn’t work down towards the blade as it does with many knives). The Australian designers spent time with skilled chefs analyzing the way they held their knives and found that as pressure was exerted the hand moved towards the blade. Dangerous! The result is a knife that the harder you cut, the more securely the unique and custom-rounded barrels and tapered tails blend the hand with the knife, ensuring maximum safety. And about the tapered tail on the knives – this saves fatigue in the palm of the hand as your hand finds its own more natural position.
Furi knives have no rivets to fall off. They are an all-metal knife so there is nowhere for bacteria to build up. I love how you can go from chopping raw chicken to chopping fruit with just a wash of the knife under running hot water (many knives need to have rivets or the join by the heel of the knife scrubbed first). They are really easy to sharpen using their own sharpening device called Diamond Fingers, though they can of course be sharpened on a regular steel.
I bought my daughter Ilaria a set for her 21st birthday so we wouldn’t have to fight over knives anymore when we are cooking together! And my son Luca has his own set, too. Importantly, no matter how good the knife, they learnt from an early age to NEVER put knives in the dishwasher. Dishwasher detergent is corrosive on metal for a start – the destruction can be viewed under a microscope evidenced by a break down in the sharp clean edge of the knife. The same thing is done when you run a knife through a cheap knife sharpener – yes, the knife appears to be sharper after doing this because the cheap sharpener has made the edge of the knife jagged, so it tears through food, rather than slicing through cleanly. With use the jagged edge becomes smooth again as small amounts of filings drop off, and the knife becomes blunt once more. Eventually, the knife will be destroyed.
I use the East West knife for my everyday chopping knife. It is sturdy and strong and perfect for cutting into a pumpkin (never try that with a long thin-bladed knife – it’s totally dangerous!), for slicing potatoes thinly, for chopping herbs and nuts and a hundred other jobs. The beautifully long and slim bladed Carving knife is for carving and slicing meats – it cuts through like butter. A good bread knife with deep properly formed serrations ensures the knife will grip and cut into crusts, even very crunchy ones and those studded with seeds or dusted with rock salt. The small paring knife has many uses including removing silver skin off meats and other intricate jobs. I supplement my knife set with small inexpensive Victorinox serrated knives which I use for slicing tomatoes and other jobs, and these are the knives I take on picnics, then I don’t get upset if they get used for something other than cutting! As soon as they become blunt, I replace them.
And there’s a new innovation on the East West knife – it comes with small indentations on the blade to ensure sticky items like potatoes don’t stick to the blade when slicing.
If you’ve been hesitating about buying knives, check out my Furi knives when you come to a cooking class, or at demonstrations I do around the country.
The prices are really amazing and they come with a 25-year warranty.
I’m very picky when it comes to these things, as I make my livelihood from using a knife. Trust me, these are good knives.
Order them now and you’ll have them in plenty of time for Christmas, to give as gifts, or to smarten up your own cooking skills. I also give knife-sharpening lessons and teach knife skills on my cooking classes.
Furi Pro East-West knife 17cm
Furi Diamond Fingers Sharpening Systems
Furi 25cm Carving Knife
Furi 25cm Bread Knife
Furi 9cm Paring Knife
To order (New Zealand only), email firstname.lastname@example.org.
There will be a nominal charge for packing and postage
The chopping knife now comes with indentations which ensures even starchy food like potatoes doesn’t stick to the knife when slicing. A great innovation! (Of course I want one now!). Also, the knife sharpener is much more compact, meaning it can easily be tucked away in a drawer, or transported with you to the beach, bach, or on your travels.