Metal-Detectable Auto-Retracting Blade Utility Knives
Cut cardboard, paper, plastic, and other packaging material in your food processing plant. These knives help you comply with Hazard Analysis and Critical Control Point (HACCP) programs to ensure contaminated food doesn’t leave your facility. If any part of these knives breaks off and falls into your line, it will set off metal detectors and show up on X-ray machines. To prevent accidental cuts, the blade on these knives retracts as soon as it loses contact with a cutting surface, even if you’re still holding the button to extend the blade. Since the blade is stainless steel, it won’t corrode from water or chemicals.
Knives with a stainless steel handle meet NSF/ANSI 2 standards for safe use with food. They won’t corrode from repeated washdowns or frequent sanitizing. Vents on the handle allow water to pass through for thorough cleaning. The tip of the blade is rounded, so it’s less likely to break than pointed blade tips. Replace the blade once it’s dull.
Knives | ||||||||||||||||||
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Blade | Handle | Replacement Blades | ||||||||||||||||
| Lg. | Wd. | Thick. | Blade Position | No. of Blades Included | Blade Storage Location | Closed Lg. | O'all Lg. | Material | Color | Type | Grip Texture | Performance Properties | Specifications Met | Each | Pkg. Qty. | Pkg. | ||
For Use On Cardboard, Cork, Fabric, Leather, Paper, Plastic, Rubber | ||||||||||||||||||
Stainless Steel Blade  | ||||||||||||||||||
| 2 3/4" | 5/8" | 0.023" | Blade Fully Extended | 1 | Handle | 5 1/4" | 5 7/8" | Stainless Steel | Gray | Straight | Ribbed | Metal Detectable, X-Ray Detectable | NSF/ANSI 2 | 0000000 | 000000 | 10 | 0000000 | 000000 |
Fixed-Blade Utility Knives with Protected Blade
Blades are enclosed to protect your fingers.
Knives with a stainless steel blade resist corrosion.
Maintain a hygienic worksite by throwing disposable knives out when you’re done using them or if they become dull or worn. By throwing them out after use, you limit instances of sharing a tool with another worker and spreading germs. The blade is exposed on both sides of the head, so you can use both sides for double the life. Since the blade is built into the head, you can’t remove or replace it.
Knives that meet NSF/ANSI 2 can be used in food processing environments. They’re easy to clean and sanitize.
Handle | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Jaw Wd. | Blade Style | No. of Blades Included | Overall Lg. | Material | Color | Type | Grip Texture | Utility Knife Useful Life | Specifications Met | Each | ||
For Use On Cardboard, Cork, Fabric, Leather, Paper, Plastic, Rubber | ||||||||||||
Stainless Steel Blade | ||||||||||||
| D | 1/8" | Single | 1 | 5 3/8" | Plastic | Yellow | Straight | Ribbed | Disposable | NSF/ANSI 2 | 0000000 | 00000 |
Corrosion-Resistant Stainless Steel Blade Putty Knives
Food industry knives are shaped to cut and scrape food such as dough, taffy, and ground meat. Knives that meet NSF/ANSI 2 have plastic handles that can be easily cleaned and are suitable for use in sanitary environments.
For technical drawings and 3-D models, click on a part number.
Blade | Handle | Each | |||||||
|---|---|---|---|---|---|---|---|---|---|
| Wd. | Lg. | Thick. | Overall Lg. | Flexibility | Lg. | Material | Specifications Met | Each | |
Straight Edge | |||||||||
Food Industry Straight Blade | |||||||||
| 6" | 3" | 0.023" | 4 5/8" | Rigid | 1 5/8" | Plastic | NSF/ANSI 2 | 0000000 | 000000 |
Chef's Knives
Chop, slice, dice, and mince with these multipurpose knives.
Knives with a rubber grip are comfortable to hold and reduce user fatigue.
Style B meet NSF/ANSI 2, which is a food safety standard.
Paring Knives
The short, narrow blade on these knives makes it easy to trim, peel, and slice with precision.
Knives with a rubber grip are comfortable to hold and reduce user fatigue.
Knives with a textured handle are slip resistant.
Styles B and C meet NSF/ANSI 2 standards for food equipment.
Blade | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Style | Lg. | Lg. | Wd. | Material | Specifications Met | Features | Handle Material | Choose a Handle Color | Each | |
| B | 7 1/2" | 3 1/4" | 9/16" | Steel | NSF/ANSI 2 | __ | Plastic | White | 0000000 | 000000 |
| B | 7 1/2" | 3 1/4" | 9/16" | Steel | NSF/ANSI 2 | Rubber Grip | Plastic | White | 0000000 | 00000 |
| C | 7 1/2" | 3 1/4" | 9/16" | Steel | NSF/ANSI 2 | __ | Plastic | White | 0000000 | 0000 |
| C | 7 1/2" | 3 1/4" | 9/16" | Steel | NSF/ANSI 2 | Rubber Grip | Plastic | White | 0000000 | 0000 |
| C | 7 1/2" | 3 1/4" | 9/16" | Steel | NSF/ANSI 2 | Textured Handle | Plastic | 000000 | 0000 | |
Boning Knives
The curved, narrow blade can maneuver along bones to separate them from meat.
Knives with a rubber grip are comfortable to hold and reduce user fatigue.
Styles B-E meet NSF/ANSI 2 standards for food equipment.
Blade | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Style | Lg. | Lg. | Wd. | Material | Color | Environment | Specifications Met | Features | Material | Each | |
| B | 11" | 6" | 11/16" | Plastic | White | Food Industry | NSF/ANSI 2 | __ | Steel | 0000000 | 000000 |
| B | 13" | 8" | 7/8" | Plastic | White | Food Industry | NSF/ANSI 2 | __ | Steel | 0000000 | 00000 |
| C | 9" | 4 1/2" | 5/8" | Plastic | White | Food Industry | NSF/ANSI 2 | __ | Steel | 000000 | 00000 |
| C | 10 1/2" | 6" | 11/16" | Plastic | White | Food Industry | NSF/ANSI 2 | __ | Steel | 0000000 | 00000 |
| D | 11" | 6" | 11/16" | Plastic | White | Food Industry | NSF/ANSI 2 | Rubber Grip | Steel | 0000000 | 00000 |
| E | 11" | 6" | 11/16" | Plastic | White | Food Industry | NSF/ANSI 2 | Rubber Grip | Steel | 0000000 | 00000 |
Butcher Knives
Slice, dice, and cut large pieces of meat.
Knives with a plastic handle meet NSF/ANSI 2 standards for food equipment.
Bread Knives
A serrated edge allows these knives to cut through bread without tearing. They have a rubber grip that is comfortable to hold and reduces user fatigue. All meet NSF/ANSI 2 standards for food equipment.
Fillet Knives
Similar to boning knives but with a more flexible blade, these knives are used to prepare fish. All meet NSF/ANSI standards for food equipment.
Knives with a rubber grip are comfortable to hold and reduce user fatigue.
Blade | Handle | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Style | Lg. | Lg. | Wd. | Material | Material | Color | Specifications Met | Features | Each | |
| A | 12" | 7" | 5/8" | Steel | Plastic | White | NSF/ANSI 2 | __ | 0000000 | 000000 |
| A | 13" | 8" | 5/8" | Steel | Plastic | White | NSF/ANSI 2 | __ | 0000000 | 00000 |
| A | 13" | 8" | 5/8" | Steel | Plastic | White | NSF/ANSI 2 | Rubber Grip | 0000000 | 00000 |
| B | 11" | 6" | 11/16" | Steel | Plastic | White | NSF/ANSI 2 | Rubber Grip | 0000000 | 00000 |
Meat-Slicing Knives
These knives have a long, straight blade that produces even cuts when slicing cooked meat. They meet NSF/ANSI 2 for use with food.
Style B knives have a rubber grip that is comfortable to hold and reduces fatigue.
Food Service Utility Knives
Often used for slicing soft fruits and vegetables, the blade on these knives is narrower than a chef's knife and longer than a paring knife.
Knives with a rubber grip are comfortable to hold and reduce user fatigue.
Style A meet NSF/ANSI standards for food equipment.