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.

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Recipes

Roasted Pumpkin and Beetroot Salad

By Little Kale Girl

A hearty winter salad with roasted beetroot, quinoa, chickpeas and pomegranate, finished with caramelised hasselback pumpkin and a maple-Dijon dressing.

INGREDIENTS
1 pumpkin	1 can chickpeas, drained and rinsed
2 cups cooked quinoa	Roasted beetroot
5 kale leaves, chopped	½ red onion, finely sliced
Seeds from 1 pomegranate	1 small bunch parsley, chopped

DRESSING

Juice of 1 lemon	1 tablespoon maple syrup
¼ cup extra virgin olive oil	1 tbsp maple syrup
1 tbsp Dijon mustard	Salt & pepper to taste

DIRECTIONS

Roasted Pumpkin

Slice a pumpkin hasselback style using your Furi Pro Asian Vegetable Chopper. Drizzle with extra virgin olive oil and season with paprika, garlic powder, salt and thyme. Bake at 180°C for 1 hour, or until soft and caramelised.

Roasted Beetroot
Dice 4 beetroots into small cubes. Toss with extra virgin olive oil, salt and lemon zest. Bake at 180°C for 1 hour, or until tender.

Whisk dressing ingredients until smooth and drizzle over the salad just before serving.