Furi FX

Update - Great Knife but poorly designed thereby dangerous – Date Purchased: Oct 2018 Great Knife but poorly designed hence dangerous. I don't care how fantastic a knife is, but if the sharp edge of the blade can stand vertical (as the Furi's does) when the knife is placed on its spine/tang then it's just too dangerous to have anywhere near a household kitchen, irrespective of whether there are or aren't any kids around. Unfortunately, this came to my attention when the wife accidentally cut herself on a near vertical blade.

I immediately informed Furi of this design issue to no avail.

As stated in my previous post, I tried to modify the handle/tang design; however, due to the handle being hollow any modification is useless.

A brief audit of other Brands revealed some very expensive (~$400) Japanese knives also display the same flaw. So before anyone buys a knife, they should test the knife's ability for a vertical blade.

Brands such as Wüsthof, Global, and Scanpan all passed with flying colours.

John Sydney

Furi knivesSteel in knives – I have had two complete sets of Furi knives ... the first back in 2001, and the next, April 2018. The Furi FX (coppertail) range of knives is no longer made, I think. I don't know what the point of the "copper tail" (a copper tip added to the handle butt) was ... seemed like a marketing gimmick; in any case, since they've ceased production, it obviously wasn't a big success and did not affect the important issues of ease of sharpening and edge retention.

That being as it may, I'm going to be talking here about Furi knives in general and the ease of sharpening and edge retention in particular.

These factors all come down to the quality of the steel used by the manufacturer.

There isn't an outstanding "best of all steels" to use - its a balance between the characteristics that each type of steel has to offer. This provides that, whatever the choice, the selected steel type is properly produced. The main steels used for knife blades are high carbon, which contains carbon and chrome (which could be, as it is in Furi knives, an alloy). Hey ... I've written a full review previously ... don't know how this muddle happened ... read my other review!

A consistently great knife – Though I can attest to the truth spoken by the previous reviewers with regard to the metal being somewhat difficult to sharpen. I have have found that once sharpened properly all of my Furi coppertails have held up incredibly well over the years I have used them (as a commercial chef) and I’m proud to say that over 10 years later, aside from the occasional scratch, my knives are still fantastic and reliable to use.

Furi or simply furious? – I have a similar experience to the first reviewer. I bought several knives from the Furi Coppertail range at a sale. I was attracted to their balance and the seamless construction from a hygiene perspective. Unfortunately the knives have proven to be extremely difficult to sharpen. I am not sure what steel is used but even maintaining an edge is difficult.

I have a selection of German, Japanese and Swedish knives in the kitchen. No problems maintaining their edge or manually sharpening using whetstones (3 stage).

I'll give the Furi knives another go when I have a spare moment to try out alternate sharpening methods. Until then, they are relegated to the back of the cupboard.

7" Furi coppertail knife – I bought a 7" Furi coppertail around 12 months ago & found it to be excellent to use but quite rapidly it lost it's sharp edge & is now useless. I've tried an Accusharp knife sharpener, a burchers steel & an oil stone but can not get it back to it's original sharp edge. Wast not cheap & waste of money. Got blunt very quickly & will not re sharpen.