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Use of KAI Ham Knife
What is a ham knife? Do I need it? At least for the first question, we provide a direct answer. A ham knife is a filleting or carving knife with a blade length of at least 20 cm. You need it for cleanly filleting or portioning larger pieces of meat and fish, such as ham or salmon. The longer blade length helps you fillet the food with just a few strokes. Of course, it can also 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 spines and are usually slightly flexible. As mentioned, you can use a KAI ham knife to cut Serrano into wafer-thin slices with just a few strokes. Or into wide slices, depending on your preference. Often, the blades have what are called hollows ground into them, which prevent the food from sticking. We probably don't need to mention that you can also easily cut a fillet or roast with the ham knife. We mentioned it anyway, just to be safe.
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 variants: 23 cm blade length without and with hollows with an edge made of VG MAX steel encased in 32 layers of Damascus steel, as well as with a blade length of 30.5 cm. These knives are made from 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. Additionally, the blade is finished with a hammered surface, called Tsuchime. Only the Japanese series Pro Sho and Nagare offer "only" Yanagiba knives, which are more for filleting fish. Because the Yanagiba is the classic sushi knife.
Sharpening KAI Ham Knives
Like other knives, KAI ham knives are easy to sharpen. The grind is symmetrical, and sharpening is no different from sharpening other knives. With the right whetstone and at an angle of about 15 degrees, it works without any problems.
So, if we still haven't convinced you to consider a KAI ham knife as important after our explanations, then we'll go to our aging cabinet, take some red wine, and enjoy a nice portion of Parma ham. And we won't give you any!
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