Furi Pro Chop & Transfer Board (Large)

Hand wash solid timber promptly, dry upright and apply food-safe mineral oil when the surface looks dry. Do not soak or put it in the dishwasher. The substantial board weight and dimensions should be checked against sink and storage clearance.

Choose solid timber for tactile feel, edge kindness and presentation, accepting hand washing and periodic oiling. Choose DuraBoard for a non-porous, dishwasher-safe surface with lower maintenance; it should not be oiled. Size should follow the largest food normally prepared and the available sink, dishwasher and cupboard clearance.

About Furi: Established in 1996 and developed through Australian engineering and chef input, Furi occupies a practical performance position between entry-level stamped knives and specialist artisan cutlery. The brand's signature is ergonomic problem-solving: the reverse-wedge handle is shaped to lock into the hand and reduce forward slip and fatigue, while seamless blade-to-handle construction removes the rivets and scales that can trap food. Furi Pro blades use high-performance Japanese stainless steel; current Tech Edge models may specify X50CrMoV15 steel, a hand-sharpened 26-degree included edge and 55–57 HRC, but those specifications should be applied only where listed. The range is intentionally task-led, covering santoku, cook's, paring, utility, filleting, carving, bread, vegetable and cleaving geometries, plus Diamond Fingers edge maintenance and unusually design-conscious blocks and racks. Choose Furi when comfortable secure handling, easy hygiene, clear blade roles and coordinated visible storage matter more than the prestige or maintenance ritual of a handmade high-carbon Japanese knife. Knives should be hand washed, dried immediately, sharpened appropriately and stored with edges separated. The supplier generally lists a 25-year domestic guarantee; commercial buyers should confirm duty suitability and coverage.