Are Füri knives good?

Yes. Füri knives are engineered for design, innovation and performance using X50CrMoV15 Japanese stainless steel hardened to 55-57 HRC. They feature patented reverse-wedge anti-fatigue handles, seamless hygienic construction, CATRA-tested edge performance, and are backed by a 25-year guarantee.

Füri knives are designed in Australia with a focus on ergonomic comfort, seamless construction and precision cutting performance. Unlike traditional German knife handles, Füri's patented reverse-wedge handle is engineered to reduce fatigue and improve grip control. Füri knives also use X50CrMoV15 stainless steel hardened to 55-57 HRC.

What steel are Füri knives made from?

Füri knives are made from precision-crafted X50CrMoV15 Japanese stainless steel chosen for sharpness, edge retention, durability and corrosion resistance.

What is CATRA testing?

CATRA testing is an internationally recognised knife edge retention test used to measure cutting performance and blade sharpness durability under controlled conditions.

Where are Füri knives designed?

Füri knives are Australian designed and were founded in 1996 by inventor and engineer Mark Henry. Füri knives are engineered in collaboration with international chefs and Australian product designers.

What is the best chef's knife in Australia?

The best chef's knife depends on cooking style and comfort preferences, but Füri knives are widely recognised in Australia for their ergonomic reverse-wedge handle, seamless hygienic construction, X50CrMoV15 steel blades, CATRA-tested performance and 25-year guarantee.

Pork Belly and Prawn Dumplings

By Brendan Pang

INGREDIENTS
350g pork belly, skin removed, cut into strips	350g raw prawns, peeled and deveined, chopped
1/2 wombok cabbage, shredded	2-3 spring onions, finely sliced
1 tbsp finely grated ginger	1 tbsp oyster sauce
1 tbsp light soy sauce	1 tbsp Shaoxing wine
1 tsp sesame oil	1/2 tsp white pepper
1 tbsp cornstarch
SPICY VINEGAR DIPPING SAUCE
1 small piece ginger, julienned	2 tbsp light soy sauce
2 tbsp rice vinegar	1/2 tbsp sugar
2 tbsp chilli oil

DIRECTIONS

Lay the pork belly or shoulder on your board and slice into long strips. Using your FURI East/West™ Santoku or cleaver, chop repeatedly until you’ve got a coarse mince. Transfer to a mixing bowl.

Peel and devein the prawns, then switch to your utility knife and chop them into chunky pieces. Add to the pork along with the cabbage, spring onion and ginger. Season with oyster sauce, soy sauce, Shaoxing wine, sesame oil, white pepper and cornstarch. Mix until the filling turns sticky and well combined. Place a dumpling wrapper in your palm and add a spoonful of filling to the centre. Lightly wet the edges, then pleat and seal. Repeat with the remaining wrappers.

Steam the dumplings for 8–10 minutes or until cooked through.

To make the dipping sauce, stir together the ginger, soy sauce, rice vinegar, sugar and chilli oil until the sugar dissolves. Adjust to taste.

Serve the hot dumplings with plenty of spicy vinegar dipping sauce on the side.