Hello.
I already have a few generic kitchen and folding knives (with hitachi blue, high carbon or s30v steels).
I also have a knife to cut cured ham, something very common in Spain. I think you (in English) call this "carving" or "boning" knives.
That knives use to be like this: (My parents have several of these).
flexible, with some waving to prevent sticking The best steel they do it's called Nitrum but there are not HRC specs published.
or even like this
or sometimes just plain ones.
Zwilling is supposed to be good (at least their MC66 steel) but really expensive. Other expensive brand is Global.
But most of those knives we can easily get in Spain to cut ham have a very bad steel, low HRC. I can clearly notice the difference comparing their edges.
I want to move forward and also get a a good ham knife.
I would like to get something better, with at least HRC60 but still slightly flexible or good to cut cured ham.
What steel, brand or model would you suggest?
Something very narrow and maybe slightly flexible.
I'm willing to spend up to $100, though something cheaper would be better.
My Hitachi blue knife was just $60. And my s30v folding knife was $74 at ebay.
I already have a few generic kitchen and folding knives (with hitachi blue, high carbon or s30v steels).
I also have a knife to cut cured ham, something very common in Spain. I think you (in English) call this "carving" or "boning" knives.
That knives use to be like this: (My parents have several of these).
flexible, with some waving to prevent sticking The best steel they do it's called Nitrum but there are not HRC specs published.
or even like this
or sometimes just plain ones.
Zwilling is supposed to be good (at least their MC66 steel) but really expensive. Other expensive brand is Global.
But most of those knives we can easily get in Spain to cut ham have a very bad steel, low HRC. I can clearly notice the difference comparing their edges.
I want to move forward and also get a a good ham knife.
I would like to get something better, with at least HRC60 but still slightly flexible or good to cut cured ham.
What steel, brand or model would you suggest?
Something very narrow and maybe slightly flexible.
I'm willing to spend up to $100, though something cheaper would be better.
My Hitachi blue knife was just $60. And my s30v folding knife was $74 at ebay.
