Customer Reviews

Furi Rachael Ray Coppertail 7-Inch East/West Knife

5 star:		(22)
4 star:		(3)
3 star:		(2)
2 star:		(2)
1 star:		(3)

 

 

If you could only own one knife...this is the one to have! Some people have said the price is too high, I say...you get what you pay for and more. This is by far the most comfortable knife I have ever used. I like have the curved handle molds into the palm of my hand and allows my wrist to remain in a natural position while I chop. I also like that there are no seams, rivets, or gaps for nasty bacteria to hide. I was concerned that the metal handle would be "slippery" when my hands got wet, but no problem. The knife is so well balanced that it stays snuggly in your grip no matter what. I gave this knife to my son-in-law for his birthday and a friend of his called me long distance just to find out where he could get one. If I could rate this knife OVER 5 stars I would.

I saw this knife on RR's program, ordered it and I love it. I have the 5 inch knife also but this one is my favorite. I own a very good set of Henckels knives that I've had for about 10 years (and still use), but the Furi is the one I now use the most. Does a great job of cutting up veggies, especially nice for chopping denser things like squash or potatoes. Nicely balanced.

I love my new knife. I cook a lot; I can and freeze fruit and veggies as well as cooking lots of meals and I use it many times daily. It has made my prep. so much easier. It is a joy to use.

This knife is the best knife I've ever used. I use it for all my chopping and cutting.I like the shape of the blade and the way it easily rocks back and forth when I chop my veggies. It is comfortable in my hand and seems to be much safer than the chef knives I have used in the past. I love it so much that I'm getting rid of my old knives.

I love to cook & this knife makes cooking even more of a joy. I had been putting off getting a chef's knife for quite some time & I am SO glad that I did! This knife is great! The name fits, because it is the perfect marriage of a traditional santoku & western chef's knife. The extra roll in the tip of the knife really does make a difference. I am a Food Network junkie & was jealous of how fast the chefs could chop ingredients. No more jealousy for me - now I can speed-chop like Rachael does!

as a cook at a well known nyc restaurant, i spend a minimum of 3 hours a day with a knife in my hand. over the years, i have used many brands and types of knives. I've owned german--wustof, messemiester and japanese--global and mac, but i find myself constanly reaching for this knife. it feels really comfortable in my hand. it's well balanced in is great for everything. if i could only own one knife, this would be it. I would also like to note that anyone with hand or wrist problems including arthritis should give this knife a try. i've had tendonitis from cooking and the ergonomic design of the hand has been a tremendous relief. at first it may feel a bit awkward, but it soon feels comfortable. i'm just a little embarrased now that it has the rachel ray print on the blade. that's not something you want seen in a professional kitchen.

I've used Wusthof, Henkels and Global knives and was highly impressed with their quality and looks. I bought the Furi Rachael Ray Coppertail 7-Inch East/West Knife after reading some reviews about how light-weight and easy to handle it was. I have a lot of arthritis and tendon damage in my right hand and wrist so I need a strong but light knife to handle most kitchen slicing and dicing chores. My Henkels santoku knife has a superb blade but it is rather heavy and I get a lot of pain and tendonitis from using it for long periods of time. I especially have trouble after cutting hard root vegetables like carrots, parsnips, turnips and the like. I love my Global santoku knife because it is whisper light and thin, but I can still wind up with hand and wrist pain if I do a lot of chopping and dicing work with it. This Furi knife has solved the problem. The first couple of times that I used it, I wasn't sure I would like it. It felt very different and a bit awkward. The third time was the charm. I apparently found my proper grip on it and we've been best of friends ever since. I have small hands so I like to keep my thumb and forefinger on the knife blade just in front of the handle with the rest of my fingers wrapped around the well-shaped handle. This grip provides perfect balance. The upper part of the handle near the blade is broader than most knives so it distributes the pressure across more of my palm. This is a great help when pressing down to slice, chop or dice foods. It takes a great deal of the effort out of it and, for my arthritic hand and wrist, that is a great help indeed. Now I can chop and slice all the carrots and other veggies I want and I won't suffer any pain as a result. That's a small miracle in itself. The blade is very sharp and easy to keep that way by honing it before each use (something I do for all my knives). The extra depth of the blade (about a quarter inch more than my Henkels knife) is also very nice for scooping up the diced food from the cutting board and depositing them into a nearby pan or pot. The upward curve of the tip of the blade is a great design for aiding in the rocking motion like a classic French chef's knife. All in all, although it may not be the prettiest knife in my rack, it is definitely the most used.

I'm becoming more and more of a 'foodie' as of late, and saw this knife advertised on the Food Network and then saw it in a chef's store here in Seattle, so I picked one up.

Overall, a very easy knife to 'wield' and surprisingly lightweight, when compared to other santoku knives. The only thing I felt was kind of silly about it was the copper tip at the end of the handle.. I don't know anyone whose hands are sensitive enough to 'feel' when a knife has gotten off-balance, let alone anyone who would actually shave down the end of the handle to rebalance it.

Nevertheless, I feel like I got my money's worth and have enjoyed using it as I build skill/confidence in choppin' like a pro.

I have been using the Kyocera Black Ceramic Chef's Knife for years and someone got me this knife for Christmas and it is my new favorite knife and I use it as my No. #1 knife now. I don't care too much for Rachael Ray or the fact that she endorses it, because really, this knife doesn't need celebrity endorsements. You hold this thing in your hand and it feels like it becomes one with your hand. It is the perfect weight and it has a quality edge. Whoever made this knife really did their homework.

This knife is great for the price, but it is not a serious competitor to the higher-priced offerings from Wusthof, Henkels, Global, etc. It is sharp out of the box, but the edge is ground at a steep angle that is difficult to maintain. I run my knives down a steel every time I use them, but this Santoku was almost impossible to maintain at the level of sharpness expected of this type of knife. It starts feeling more like an axe within a month or two. I am going to have it professionally honed to see if this solves the problem. Again, this is an overall good knife and a particularly good value at 1/2 the cost of the competition.