Satake Daichi Japanese Damascus Slicing Knife 20 cm
This specialized kitchen knife is ideal for slicing poultry, various roasts, and ham. Its blade is longer, narrower, and thinner than traditional knives, allowing for precise and smooth cuts across the entire surface. Thicker knives often get stuck and shred the meat, making serving more difficult.
The origin of ham knives is obscure, but they likely developed in the late Middle Ages, around the 14th century. Ham, as a preserved meat, was an important food source in medieval Europe, and special knives were needed for slicing it. Early ham knives were probably simple, hand-forged knives with a broad blade and pointed tip.
Please translate the following into professional English: There are several theories regarding the origin of ham knives. Some believe that ham knives originated in Germany, where the term "Schinkenmesser" was used as early as the 14th century. Others refer to the French term "couteau à jambon," which dates back to the 16th century. Some believe that ham knives developed in England, where the term "ham knife" was first used in the 17th century.
