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.

Summer Ruby Snapper Crudo

SUMMER RUBY SNAPPER CRUDO

By Remy Davis

Fresh, bright and done in minutes. This simple ruby snapper crudo is finished with chives, shallot, pomegranate, caper berries, lemon and good olive oil.

INGREDIENTS
Ruby snapper fillet, sashimi-grade	Chives, finely chopped
1 shallot, finely sliced	Pomegranate seeds
Caper berries, sliced	Juice of 1 lemon
Extra-virgin olive oil	Salt and black pepper

DIRECTIONS

Using a sharp filleting knife, slice the ruby snapper into clean, thin pieces.

Arrange the sliced fish on a serving plate.

Scatter over the chives, shallot, pomegranate seeds and sliced caper berries.

Squeeze over fresh lemon juice and drizzle with extra-virgin olive oil.

Season with salt and black pepper to taste.

Serve immediately while fresh and chilled.