Can someone help me find a decent, nice looking knife? Something German, possibly or Japanese?
Thanks so much!
Welcome to cheftalk Iffy, we haven't been ignoring you, it's just that all the regulars here work, days mostly.
So firstly, what country do you live in. Next we need to know if this is going to be a dedicated, off the board slicer, cause that will tell us what your sharpening requirements will be.
Your first choice is ok, if a bit pricey and short. For that money any one of these any day over the Birchwood
I actually feel dimples help marginally, great steel, known for very thin blades:
Flexible, but that's what the Spanish like to use on ham legs, carbon, gets real sharp, and get's there real easy:
Another carbon Sab, shorter but stiffer:
Oh, and can't overlook the Itonomon http://www.japanesenaturalstones.com/copy-of-itinomonn-kasumi-270mm-wa-gyuto/
My recommendation is get the longest least flexible sujihiki you can afford. There are other schools of thought. Some people LIKE the flex, I don't. And also if you watch 'experts' cutting the best most expensive jamon iberico, they are sawing back and forth and generally making a mess of the product. I like nice smooth cuts but maybe a roughed up surface makes it taste better. More surface area interacts with air, your tongue etc faster
The last 2 pages of this post were actually about slicing ham legs, just an interest on the subject. The Jamon aficionado does mention prefferance for a flexible knife, but he does specify this is only handy when cutting certaing bone portions, and you could always use a smaller (and cheaper) knife for that I'd think.
For thin slicing in general you don't want significant flex in your knife as Millions stated. For your purpose any I mentioned but the 30cm Sabatier would serve well. On the high end I would prefer the Geshin Ginga, in white#2 especially, or the Itonomon if I felt I could use a really stiff slicer for other jobs also. On the low end I like the 10" Sab ham slicer, aside from the well ground carbon blade its hard to beat the looks of that handle. American supplier http://sabatieroutlet.com/products/ham-knife-10in-authentic-carbon.
Another slicer for ham legs, the 1095 steel itself is better than the French offerings, almost as good as the white #2 of the Geshin line.
Wth no prosciutto slicing experience of my own I will postulate that the narrow blades like this one may work better as they have less surface are to drag on the meat. And as you are cutting thin and with the grain, and no crust to break through, these flexible knives do not present the problems you have with thicker and tougher tougher to cut products.
Let us know when you've finally tried something, I for one am curious.
Couldn't resist adding the Takamura Pro as I do like R2/SG2 steel
If you are still looking, or just need another, these are real sweet, great price and they are actually made from razor steel: