Blade Types

Smooth Edge Image


 

SMOOTH CUTTING EDGE 

Produces a smooth, clean cut without pulling the food apart. Knives with a smooth cutting edge are good for cutting hard and soft food.

Serrated Edge Image


 

SERRATED EDGE 

The food being cut with this edge design initially comes into contact with the protruding serrations. The serrated edge allows easier cutting and slicing of hard and solid food.

Granton Edge Image


 

GRANTON CUTTING EDGE 

The scallops create air cushions, preventing thin and soft slices from sticking to the blade, particularly with fatty food.

Curved Blade Image


 

CURVED BLADE 

The cutting edge is longer than a straight knife with this curved shape, thus allowing a long drawn cut.

Flexible Blade Image


 

FLEXIBLE BLADE 

The thin, highly flexible blade allows precise cutting. It adapts perfectly to the food being cut. The flexible blade is ideal for cutting meat and fish.

 
SMOOTH CUTTING EDGE 

Produces a smooth, clean cut without pulling the food apart. Knives with a smooth cutting edge are good for cutting hard and soft food.

 

 

   
SERRATED EDGE 

The food being cut with this edge design initially comes into contact with the protruding serrations. The serrated edge allows easier cutting and slicing of hard and solid food.

 

 

  
GRANTON CUTTING EDGE 

The scallops create air cushions, preventing thin and soft slices from sticking to the blade, particularly with fatty food.

 

 

 
CURVED BLADE 

The cutting edge is longer than a straight knife with this curved shape, thus allowing a long drawn cut.

 

 

 
FLEXIBLE BLADE 

The thin, highly flexible blade allows precise cutting. It adapts perfectly to the food being cut. The flexible blade is ideal for cutting meat and fish.


 

KNIFE BLADE PROFILES EXPLAINED

 

 

EUROPEAN CUTTING EDGE (PROFILE BEVELLED EDGE)

 

  • Long life blade  
  • Easy resharpening  
  • Low abrasion when sharpening  
  • Stable cutting edge

 

 

ASIAN CUTTING EDGE (PROFILE V-SHAPED EDGE)

 

  • Long life blade  
  • Easy resharpening  
  • Low abrasion when sharpening

 

 

The food being cut is deflected from the blade when cutting with a knife sharpened with a bevelled edge.

 

 

The food being cut sticks to the blade when cutting with a knife sharpened with a V-shaped edge.

KNIFE BLADE PROFILES

Euro Cutting Edge One

EUROPEAN CUTTING EDGE (PROFILE BEVELLED EDGE)

  • Long life blade  
  • Easy resharpening  
  • Low abrasion when sharpening  
  • Stable cutting edge

 

The food being cut is deflected from the blade when cutting with a knife sharpened with a bevelled edge.

 

 


 

ASIAN CUTTING EDGE (PROFILE V-SHAPED EDGE)

  • Long life blade  
  • Easy resharpening  
  • Low abrasion when sharpening

 

The food being cut sticks to the blade when cutting with a knife sharpened with a V-shaped edge.

To top