budget slicer for on the line jamonera

Been put in charge of buying a knife to carve an amazing cured ham on a jamonera on the cold side of the line. Looking for any help in what to tell the boss to buy. Thanks in advance for any help.

Take s look at the dedicated jamon- slicer on JNS. Maybe it isn't particulaly 'budget friendly', however. It is curently out of stock but you could e-mail Maksim reg. restocking time: http://www.japanesenaturalstones.com/toyama-noborikoi-kasumi-slicer-300mm/
I hear very nice things about this knife.
- Kim

Nice looking knife, but not the budget option. You can get a cheap "cuchillo jamonero" from Arcos. They cost next to nothing and do the job . If you want something nicer, get a fuguhiki.

BeerChef, what's your budget?

if you look around Spanish cutlery websites, there are many knives designed especially for this there.

I'd like to keep it under 100 usd

This has been on before but:
[video=youtube;FbDUtBbMerg]https://www.youtube.com/watch?v=FbDUtBbMerg[/video]

and how about this:

http://www.amazon.com/dp/B005LR690M/ref=psdc_289857_t1_B005LR6VBO

That's the sort of knife I was referring to. When I said they cost next to nothing, I was looking at the Spanish website, where they're 30 euros. It might be worth buying direct rather than through Amazon: http://store.arcos.com/productos/cuchillos/cuchillos-jamoneros/?p=12.

Arcos 2900 Range 12-Inch Salmon Granton Edge Flexible Knife, Black https://www.amazon.com/dp/B0044R8840/?tag=skimlinks_replacement-20

I think opinel makes a knife specifically for that.

Castalia said:

This has been on before but:
[video=youtube;FbDUtBbMerg]https://www.youtube.com/watch?v=FbDUtBbMerg[/video]

and how about this:

http://www.amazon.com/dp/B005LR690M/ref=psdc_289857_t1_B005LR6VBO

Click to expand...

There's a gourmet shop in the Madrid airport, newest international terminal (the really long one). I spent a good 3 hours there on a layover and the man behind the counter spent over an hour showing me how to cut the different parts of the leg and then a small tasting of each cut to taste the difference (my favorite is the outer part next to the socket/bone). He said he had been carving for over 25 years, mostly in fine restaurants first. I didn't notice anything in particular about the knife, there were several there provided for cutting and I assumed being at the gates they'd be prohibited from bringing in their own tools...I did find myself fantasizing about taking that 5J stand for the iberico! what a piece of art!

I've been watching jamon carvers for a long time, most of them go for of the mill knives like the Arcos, however they use the sharpening steel a lot, the fancier ones go for the Global slicer.

There is one guy that developed one that is supposed to be very good but I don't have any first hand knowledge, you can check it out in http://www.apedradasmeigas.com/tienda/