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A suitable ham knife should be long with a narrow and flexible blade, without forgetting that it is properly sharpened using a sharpener and a shaver (the latter so that the edge of the knife is seated). What is sought is to be able to make thin slices.
In the task of cutting the ham it is usually recommended to also use two other knives, one with a wide blade that is used to cut the bark and clean the ham, and the other shorter and lace to clean the areas near the bone.