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Tue Jan 08, 2013 12:00 pm
I’ve purchased a couple of knives from you in the past and I’m looking for a somewhat specialty knife for carving whole prosciutto’s by hand. The typical prosciutto knife has a thin blade of 1/2” wide, however the blade but can be a little wider but minimum 12” long.
Any suggestions would be greatly appreciated.
Tue Jan 08, 2013 12:01 pm
How much did you want to spend on the knife?
Tue Jan 08, 2013 3:15 pm
Wed Jan 09, 2013 3:21 pm
Hey Mark, what do you think about these knives. I know these are more than I said I wanted to spend but it seems that these prices seem to be where I need to be to get the quality I’m looking for.
Takashi Saji 300 Yanagi
Konosuke White #2 Sujihiki
Richmand Damascus 270 Sujihiki
Wed Jan 09, 2013 3:25 pm
Sujis and Yanagis will both work well for thin slicing prosciutto. I didn't recommend any because of your price range but yes yes and hell yes to those three knives!
I love that Saji yanagiba that just came in. The antler handles are way cool looking and it would be a fun knife to show off. It's made of Ginsanko steel so it will be easy to care for the blade.http://www.chefknivestogo.com/tasa30ya.html
Wed Jan 09, 2013 3:44 pm
I have the Kono white #2 300mm Suji, really nice grind, very thin, but not really whippy. Excellent fit and finish. But it's not 300mm at the edge; maybe around 285 or so? It's 300mm from the machi in front of the handle to the tip.
It does have some flex; if you want a stiff knife, I am guessing a Yanagiba will be stiffer due to the grind?
Thu Jan 10, 2013 6:53 pm
Probably shouldn't mention this, but there was a segment on public radio about serrano ham slicing injuries. It was a very common thing in the Spanish emergency rooms (over 60,000 a year!). The men take great pride in getting a thin slice and concentrate on the ham and knife edge. The totally forget about their other hand. The off hand's thumb was the common injury.
Here's an article on how to cut a serrano ham
that mentions these injuries and how to avoid them. It might come in handy when cutting your prosciutto. (I'm a huge fan of the San Daniele style).
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