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KAI Ham Knife Usage
What is a ham knife? Do I need it? At least we can answer the first question directly. A ham knife is a fillet or carving knife with a blade of at least 20 cm in length. You need it for cleanly filleting or portioning wider meat and fish pieces, such as a ham or salmon. The longer blade length helps you to fillet the cutting material with few strokes. Of course, it can also be used to perfectly cut smaller pieces. So, the answer to the second question is: Of course, you need a KAI ham knife!
Ham knives, along with salmon knives and yanagiba knives, have the longest blades. They have narrow blades and backs and are usually slightly flexible. As mentioned before, with a KAI ham knife, you can easily cut serrano into thin slices with just a few strokes. Or into wide slices, as you desire. Often, the blades have so-called kullens ground into them, which inhibit the sticking of the cutting material. We probably don't need to mention that you can easily cut a fillet or roast with the ham knife. We did it anyway, just to be sure.
KAI Ham Knives in almost all series
Ham knives can be found in all KAI series that also offer European blade shapes: in the Wasabi series with a stainless steel blade, Seki Magoroku Redwood with a blade made of Carbon 1K6 stainless steel, and the Seki Magoroku Composite series with a blade made of VG MAX steel.
The Shun ham knives are available in three variations: 23 cm blade length without and with hollows with a cutting edge made of VG MAX steel wrapped in 32 layers of Damascus steel, as well as with a blade length of 30.5 cm. These knives are made of flexible AUS8U steel. The Shun Premier Tim Mälzer Edition ham knife is also made from the combination of VG MAX steel and 32 layers of Damascus steel. In addition, the blade has been given a hammer-finished surface, called Tsuchime. Only the Japanese Pro Sho and Nagare series offer "only" Yanagiba knives, which are more suitable for filleting fish. Because the Yanagiba is the classic sushi knife.
Sharpening KAI Ham Knives
Like other knives, KAI ham knives can be easily sharpened. The edge is symmetrical and sharpening does not differ from sharpening other knives. With the right sharpening stone and at an angle of about 15 degrees, this works easily.
So, if we still haven't convinced you of the importance of a KAI ham knife after our explanations, we'll now go to our maturation cabinet, take some red wine, and eat a nice portion of Parma ham. And we won't share with you!
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