This month we’ve been working on two different slicers. They’re both long, thin, and sharp—but that’s where their similarities end. These two knives really highlight how many factors beyond basic profile can affect a knife’s performance and suitability for different tasks.
Flexible • Precise • Specialised
Jon’s knives were designed with one very specific task in mind: creating the perfect blade for slicing Jamón. To carve those super-thin slices that bring out the best in the produce, you need a very thin, flexible blade. Jon has achieved this by using a twist-pattern Damascus made up from a pair of carefully heat-treated, springy Swedish carbon steels.
After forging, he’s ground these blades to an extreme thinness—especially toward the front half of the blade—allowing for precise, delicate cuts. The handles are a contoured, full-tang construction, sympathetic to traditional Jamón knife design, and made from very hard, spalted hornbeam which has been finished to a super-smooth, almost stone-like surface.
Best for: Traditional Jamón slicing and other cured meats requiring precision and flexibility.
Dimensions
*Blade length – 260mm
*Overall length – 395mm
*Blade thickness at the spine – 2mm
*Blade Depth – 20mm
Materials
*Blade – Twisted Damascus (15n20 and 1095)
*Handle – Spalted Hornbeam
Price
*Jamón Slicer – £530
Rigid • Durable • Versatile Performance
In contrast to Jon’s flexible offering, the rest of the team has been working on a small batch of slicers built in the style of our stainless clad range. These have thicker spines and rigid blades that are ideal for slicing meat or fish—raw or cooked—whether in the kitchen or at the dining table.
They are forged from a laminate composed of three layers of steel: a very hard Aogami Super core, flanked by thin layers of tough, rust-resistant stainless steel. This combination offers the best of both worlds—the ease of care of stainless and the edge performance and resharpenability of Japanese carbon steel.
The handles, in keeping with our other stainless clad knives, are made from dark, fumed oak with a solid brass ferrule, shaped to our trademark tapered octagonal design.
Best for: General-purpose slicing of fish and meat with added durability and low maintenance.
Stainless Slicer
*Blade length – 370mm
*Overall length – 395mm
*Blade thickness at the spine – 3mm
*Blade Depth – 38mm
Materials
*Blade – Stainless Clad Aogami Super
*Handle – Fumed Oak and Brass
Price
*Stainless Clad Slicer – £350
*Leather Sheath – £60
