The ultimate ham slicer - yes. But this slicer doesn't end at ham. Trialing at home I sliced sushi, a chicken, and large cooked Wagyu steaks and it performed wonderfully for all. It's a slicer and show stopper for anything large that is about to be prepared or eaten. Specs Blade Length: 278mm (~10.94 inches) | Blade Height: 20mm (.78 inches) | Spine Width: 1.9-2.1mm (.08 inch) | Full Length: 405mm (15.94 inches) | Weight: 180 grams (6.34 oz) Blade - 3 Steps to Blade Perfection Our three step approach to marry art with functionality. Slice, Slide & Separate. Step 1 - Slice The edge of the knife (part 1) is the core of the blade. This is the hardest steel section with a sharp 15 degree angle to allow it to effortlessly slice into whatever is being cut, chopped or sliced. For knives we are using VG10 which helps retain the hard edge for long periods. Step 2 - Slide Section two is 33 layer steel (each side - 66 in total (67 when you add the core)) which allows the ingredient which has been sliced to slide through on it's journey to the table. The shiny layer is created with a small addition of nickel which allows the holder to observe the layering effect and the wonder of multiplayer steel. Step 3 - Separate As we approach the top of the blade (the spine) we start to add hammered ripples (created in a mold). This section creates air pockets which helps separate the ingredient being sliced from the knife.
