Reasons why Furi Knives are recommended by top chefs. FŸri is synonymous with leading edge innovation in knife design. Since their launch in Australia in the late 1990s, FŸri knives have been rapidly adopted around the world by those for whom they were designed - professional chefs and keen home cooks. Designed in Australia by engineers and chefs, the FŸri pro knife range solves the common problems with traditional knives. FŸri pro knives are revolutionary because only FŸri pro combines the following important features and benefits.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 Wedge shape resists slip toward the blade even with wet or oily hands: handle surface has vertical microgrooves to give extra 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. Furi East West 5" & 7" Rachael Ray Knife TV celebrity cook Rachael Ray has switched from traditional Santoku knives to Furi¨ RR Coppertailª knives. Designed by the engineers and chefs at FŸritechnics Australia, Furi¨ RR Coppertailª knives are already legendary among leading chefs around the world. Now Rachael wants to let the gourmet home cooks of America in on their secret.Endorsed by Celebrity Chef Rachael Ray , FŸri RR East/West Coppertail knives are an upgrade from the original FŸri East/West knives that made FŸri famous among the leading chefs of the world. They feature a scalloped granton edge and have more roll in the end of the blade than a regular Santoku, allowing them to be used with both the rocking/sawing motion of a Chefs knife, and the chopper work of a Santoku.Additionally, What makes the FŸri RR Coppertail different from other knives is the copper insert in the handle. After years of sharpening, metal is removed from the blade edge, thereby reducing the weight and throwing off the balance. The Coppertail can be shaved down to reduce the weight of the handle and completely rebalance the knife.Rachael says, The Furi RR Coppertailª 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-- it is the best blade available for slicing through a tomato. 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 chefs knives. The Furi ¨ RR Coppertailª features an East/West"ª blade, which is a sharp, scalloped Santoku blade with a rounded edge. So I can still slice through that tomato easily ... a nd can julienne a bushel full of carrots in no time at all!" Since I spend more time with a chefs knife in hand than not... I need a handle that is easy to hold and doesnt slip. Also, the shape of the handle looks REALLY cool... its kinda like a typical knife handle flip flopped backwards."For the high-end, specialty item customer who insists on the most cutting edge technology available at any price, Rachael suggests the The Furi RR Coppertailª.Rachael Ray is the highest-rating cook on Food Network in the USA, and her cookbooks are consistently at the top of the best-seller list. She has shot all episodes of her new series of 30 Minute MealsÓ with the Furi 5" & 7" RR East/West knife in full view.
