Carbide-inlaid Poultry Guillotine Knife, Sharp And Durable, Slaughterhouse-specific Cutting Blade.

This poultry slaughtering knife is made of 420 food-grade stainless steel. It has been treated through vacuum quenching and precise grinding processes, achieving a hardness of HRC 56-60°. The blade is sharp and durable. It comes in various specifications such as bleeding knives, cutting knives, and bone-cutting knives, suitable for large-scale slaughtering of chickens, ducks, and geese as well as small-scale processing by merchants. It is rust-resistant and easy to clean. Customization of non-standard sizes is also supported.

Core Categories and Applications

• Bloodletting Knife Blades: Pointed and narrow blade, suitable for the first step of poultry slaughtering, precisely bleeding the poultry, reducing blood accumulation in the meat.

• Cutting Knife Blades: Straight and thin blade, used for separating poultry wings, legs, and breast parts, with a smooth cutting surface without meat fragmentation.

• Bone Cutting Knife Blades: Thickened blade edge + hard alloy insert, capable of cutting chicken and duck skeletons, resistant to impact without cracking.

• Dehairing Machine Knife Blades: Toothed soft shaft design, combined with dehairing machines for efficient hair removal without damaging the poultry skin. 

  
  

Material, Process and Performance

The main body is made of 420 food-grade stainless steel / vacuum quenched alloy steel, meeting food contact standards, rust-proof and corrosion-resistant.

The blade edge is processed by precise grinding + vacuum quenching, with a hardness of HRC 56-60°, sharp and wear-resistant, long service life.

Application Scenarios and Compatibility

Covering large-scale slaughterhouse production lines, poultry processing plants, market vendors in farmers' markets, and small-scale slaughter sites.

Compatible with mainstream slaughter equipment such as Marel and Meyn, supporting non-standard customization of blade length, width, pitch, and blade edge angle.