High Hardness 1.4034 Stainless Steel Food Grade Slaughter Knife Precision Ground Edge Wear-Resistant Slaughter Splitting Boning Knife

Selected 1.4034 (X36Cr13) food-grade stainless steel, with 13% chromium content for excellent anti-corrosion and anti-rust performance, and 0.36% carbon content to increase the knife hardness to 52-58HRC. It balances sharpness and toughness, preventing chipping and rolling, and adapts to the high-frequency and high-intensity operation needs of slaughterhouses.

Adopting CNC precision ground edge technology, the blade has an accurate angle and uniform sharpness, saving effort and improving efficiency when cutting meat and boning. The one-piece forming structure has seamless connection, no sanitary dead corners, easy to clean and corrosion-resistant, complying with food processing hygiene standards.

Customized for slaughter splitting and boning operations, the blade thickness is suitable for meat cutting and bone separation scenarios. The wear-resistant feature ensures the blade edge does not dull after long-term use, making it an ideal supporting tool for commercial slaughterhouses, meat processing plants, and livestock slaughter production lines.

Certified with food-grade material, safe and odorless when contacting meat; the high-hardness stainless steel material is impact-resistant and wear-resistant, with a long service life, reducing replacement costs and improving slaughter operation efficiency.