budget slicer for on the line jamonera

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BeerChef

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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.
 
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.
 
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


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!
 
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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/
 
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