With a good ham holder you can comfortably enjoy your ham and get the most out of the piece. In addition, the ham knife is the essential tool of any professional ham cutter and anyone who wants to obtain a sliced Iberian ham ideal to appreciate its aroma, flavor and texture at its best.
In the market there are different models of ham knives, but all must meet some basic characteristics to make a proper ham cut and maximize their full potential.
Cuchillo para cortar Jamón- 5J
The professional knife Zwilling is made of the only piece of steel and without spaces of the meetings transitions with the handle, offering the ideal balance and the surest managing in the moment of the cut.
His flexible leaf facilitates to cut thin slices to estimate the quality of the hams 5J.
Jamonera DOÑA JUANA
Cured Spanish ham or “jamón” is truly a Spanish culinary classic. A special taste to be savored and enjoyed. An important aspect of enjoying this delicacy is enabling the safe and easy cutting of the leg. That means employing the proper mounting and support of the “jamón.”
Fits imported hams only.
The Michelangelo knife is designed to maximise carving performance, because it always allows you to carve to the bone and get perfects slices, even in difficult areas of ham. Michelangelo's special blade which is only 12 mm wide with a sharp flat face (Japanese style) allows you to carve like a professional, always resulting in thin slices. It allows you...
Stainless Steal Tongs 5J
Stainless Steal Tongs to gather slices of ham after the cut, in which the top is curved. The tweezers Five Jots have a great flexibility and resistance that they allow great precision. They are made of stainless steel with what there is obtained hardiness, facility of cleanliness and professionalism in the art of the cut of Ham.
Jamonera-Cinco JotasHam HolderBECOME A PROFESSIONAL HAM CARVER. A KEY FACTOR IN ASSESSING THE QUALITY OF A CINCO JOTAS HAM IS THE QUALITY OF THE CUT. A HAM STAND IS ESSENTIAL TO ENSURE THE HAM ITSELF IS FIXED IN A STABLE POSITION DURING THE CARVING PROCESS.
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