Key features
- 440C / 420 / 304 stainless — rust-free in wash-down environments
- Mirror polish Ra 0.2 μm: no surface where bacteria can lodge
- No blind holes or unfinished recesses on food-contact faces
- 440C stainless — no rust in wash-down rooms
- Bone-contact grades in tougher alloys for poultry and meat
Specifications
| Material | 440C, 420J2, 304 stainless; SKD-11 for non-contact structural parts |
| Hardness | HRC 54–58 (440C), HRC 50–54 (420J2) |
| Outer diameter | φ60 – φ500 mm (circular); length up to 1,500 mm (straight) |
| Thickness | 0.5 – 12 mm |
| Surface finish | Mirror polish Ra 0.2 – 0.4 μm; electropolished on request |
| Corrosion | Salt-spray tested; passivated after grinding |
| Edge | Single or double bevel, 15° – 40°; scalloped and toothed options |
| Surface | Mirror polish to Ra 0.2 μm, no blind holes on contact faces |
| MOQ | 5 pcs |
Applications
Meat & poultry
Slicing, dicing, portioning and bone-contact blades.
Fish & seafood
Filleting, skinning and portion-cutting blades.
Bakery & snack
Bread slicing, dough dividing and biscuit cutting.
Fruit & vegetable
Dicing, shredding and peeling blades.
Blade types we make in this line
A partial list — if you do not see your blade, send us the drawing or a photo and we will confirm.
Poultry cutting circular knivesMeat slicer bladesDicer bladesVegetable cutter straight knivesDate & haw slicing round knivesBowl cutter bladesMincer & stuffing knivesFood forming machine circlesMilk-tea sealing toothed bladesSausage cutting blades
Materials used for this blade
SKD-11 (D2)
HRC 60–64 · Very high
Longer life than Cr12MoV at higher cost. The default upgrade.
Read the full grade guide440C Stainless
HRC 54–58 · Medium-high
Rust-free. Required wherever blades see water and cleaning.
Read the full grade guideFrequently asked questions
For general food cutting, 420J2 is the economical choice. For high-wear work or bone contact, use 440C — it holds an edge roughly twice as long. If the blade never contacts food directly but sits in a wash-down area, 304 is the most corrosion-resistant option. Tell us the product being cut and the cleaning regime, and we will recommend one grade and explain the trade-off.
We supply blades in food-contact grades with mirror-polished surfaces and no blind holes on contact faces. Be clear on one point: HACCP certification covers your plant and process, not the blade itself. What we provide is the hygienically finished component your HACCP plan needs.
In commercial plants, replacement cycles typically run 2–12 weeks depending on throughput and how abrasive the product is. Frozen product and bone-in work wear blades fastest; soft vegetables slowest. We recommend tracking cut quality rather than a calendar — a change in portion accuracy or an increase in scrapped product means the blade is due.
Two reasons: the grade and the finishing. Many low-cost "stainless" blades are 3Cr13 or similar, which rusts quickly in constant wash-down. We use 420J2 and 440C with passivation after grinding — passivation restores the chromium oxide layer that grinding disrupts. That is the difference between a blade that lasts a season and one that lasts a shift.