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A knife that holds an edge changes how you work. Boning out a shoulder, slicing prosciutto off the bone, breaking down a side for salami. The job is only ever as good as the blade and the person keeping it sharp. This is butchery and charcuterie gear rather than a kitchen block set.
Most of the range is F.Dick. The Ergogrip butchers knife and the American cimiter style are for breaking down and trimming. The Ergogrip curved boning knife flexible follows bone closely. The Pro dynamic ham knife flexible and the Sterigrip slicing knife are long and thin for carving. For arrosticini and prosciutto work there is a slicing knife made for the Cubo box, and a 22 cm slicing and filleting knife. Lonatini make the Italian stainless steel hand bone saw, and we keep replacement blades for it. There is a 30.5 cm mezza luna as well.
For keeping them sharp, the F.Dick sharpening steels come in fine EuroCut 30 cm and coarse cut, the Rapid Steel is quicker to use, the Master Steel is a polisher for finishing, and Rigamonti make a simple stainless steel sharpener. Steel your knife little and often, before each session rather than once it has already gone blunt. A steel realigns an edge, it does not rebuild one.
Have a look at them in person at Laverton North or Epping. Also worth a look are knife sharpening, cutting boards and salami and sausages.
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