Knife for slicing home cured ham

I

iffy

Joined
Feb 15, 2016
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Hi all. First post.

I'm in the market for a nice knife that will do a great job slicing home cured ham. I've been researching and what i found is that "Dick" knives out of Germany have a great review. Anyone have any recommendations?

btw, do any come in a wood box? i know it sounds silly but I'm getting a nice stand to hold the ham leg, so presentation is nice when entertaining.

Thanks so much!
 
F. Dick makes a pretty broad variety of knives, but they have a solid reputation. Personally, I lean towards Japanese kitchen cutlery, so I would recommend a sujihiki, but knowing what your budget is would help narrow things down.
 
Hi all.

Thanks for the warm welcome. Appreciate the recommendations. Will pursue.
 
I would recommend a Karaku 270mm Aogami Super Blue Sujihiki. Looks great, though it will rust if you don't maintain it, and should perform like a champ.

Note: If you do decide on something FortyTwoBlades carries, he's an excellent and extremely knowledgeable dealer.
 
Something else has come into my mind. I have a knife from my beloved mother, it seems to be of high quality but is about 40 years old and the wood handle is shot. Would this knife serve my purpose? Where can i send it to get re-handled?
 
iffy said:
Silly question, but why are Japanese knives so prevalent?
Click to expand...

That's not a silly question at all. It's always tough to make broad statements, but in general Japanese knives sacrifice some of the durability of European blades to achieve greater cutting performance and edge retention. They are usually thinner, lighter and made of much harder steels. That helps them slice better and hold an edge for much longer, but it does tend to make them more fragile.
 
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