As with most cutlery ,on removing from the box I try to improve the edge with my EdgePro sharpener.As hard as I tried, the best I could achieve on this Furi was mediocre sharpness.Strangely,after expending considerably less effort on the 5'' version of this Santoku the result was such that I easily shaved the hair on my arm. In roughly the same price range I highly recommend the 8'' Mac Superior chef knife which is absolutely razor sharp right out of the box.

I bought this for my husband, he loves it and so do I. Keeps a sharp edge and slices easily. Made very well.

I really like this knife. I've always wanted a santoku knife for a few years now, but was pretty much satisfied with my old chef's knife that was handed me down from my father. I have been eyeballing the Rachel Ray Santoku knives online for a couple weeks. Today, I saw this knife for 30 bucks at a local discount retail store and couldn't resist the deal. So I bought it. When I got home I used it to cut up some veggies and loved how it cut through the vegetables with ease. There is something to the balance of the knife. It's perfect! I would definitely recommend this knife to anyone that is interested in getting a santoku.

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.

This is a terrific knife. Does the job well! Dices, chops, is sharp and easy to handle. I would recommend it to cooks anywhere.