The Famous Furi "East/West" Combination Santoku/Chef's Knife!

The Füri Pro 17 cm (6.7") "Easyglider" East/West Knife is the one you've probably seen famous chef's using on popular Food TV Network television shows, and it has become quite popular with many professional restaurant cooks and cooking school instructors too (a well-known school instructor here in Montreal uses and recommends this knife to his students). Here's what Furi has to say about this unique knife: Mark [the engineer] spent time with leading Chefs in Australia, and studied traditional knives in Tokyo, to develop this fusion of Eastern blade style and Western technology. The East/West blade style is very popular with Japanese Chefs, and very different to western cook’s knives: it is very thin, with an exceptionally sharp cutting edge. The East/West also has a very broad blade to allow a similar cutting action to cook's knives (rocking/sawing over the cutting board). The East/West is much easier to sharpen, and to keep sharp, than cook’s knives, because the cutting edge is thinner; and the thin blade also means it slices through vegetables and meat with more ease than the thicker cook's knives. For the Professional, the Füri pro East/West knife reduces fatigue in long repetitive prep sessions and increases precision for fine cuts. This is partly because of the easier slicing the East/West blade allows, but also because the Patented Füri handle requires a lighter grip to do all the same work (the Füri pro handle acts like a wedge in the hand to eliminate forward slip, and hence it requires less 'squeezing' of the handle, and this means less fatigue). Use the Füri East/West in place of a traditional 6" or 8" cook's knife: it performs better! A larger and thicker Cook's knife can still be used for the largest vegetables (eg. splitting pumpkin, etc), but the East/West is the natural choice for most other prep tasks: simply revolutionary!"

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