Furi Pro East/West Santoku Knife 13cm

Hand wash in warm soapy water with the blade pointed away, then dry immediately. Do not leave the knife submerged, place it loose in a drawer or put it through a dishwasher. Maintain a conventional double-bevel edge with the correct sharpener; specialist serrated or damaged blades may need professional attention. The listed 25-year guarantee is domestic unless the supplier confirms commercial coverage.

Choose knife geometry before length. A cook's knife is the general rocker; a santoku offers a lower hybrid profile and reduced sticking; a paring knife handles in-hand detail; utility knives bridge small and full-size work; a filleting knife flexes around fish; carving and brisket knives favour long clean slices; a bread or sandwich knife uses serrations; a vegetable chopper is broad but not bone-rated; a cleaver is the weighted force tool. Match the blade to the dominant task and preferred grip.

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.