To slice the cooked meat is almost always used knives with blades flexible, long, with the wire parallel to the coast and grinding precise and smooth. The length of the blade must be proportionate to the size of the piece of meat to slice. To cut the meat without breaking apart or break, the knife should slide freely on the piece.
- Blade: 420 stainless steel forged
- Handle: tip of ox horn, olive wood, buffalo horn * (on request), boxwood * (on request)