The Professional Knives range is a welcome addition to the UK product range which already sees a strong presence in the food processing industry with its ‘Meatkutter’ bandsaw and band knives.
With all knives commonly featuring a uniquely angled blade edge allowing for higher durability, a cleaner, straighter cut and resistance to collisions and twisting. An ergonomically shaped direct injected polypropylene handle ensures a permanent junction between handle and blade, which uniquely incorporates the Sanitized® Antimicrobial Protection which acts like a super inhibitor of bacteria and has a 99.99 % efficiency rating.
The Professional Knives are also certified by the NSF, an international organisation renowned in the development of public health and environmental protection standards.
As well as a guarantee of origin identification and traceability being a further important advantage. A tracking number is laser stamped on the blades, ensuring each individual knife can be permanently identified once it has left the factory.
The Professional Knives range includes Boning, Butchers, Steak, Skinning and Chefs Knives along with various sized Cleavers, sharpening steel and stone. They each come in 6 differing colours in conjunction with the food hygiene colour coding system.
The Boning Knife – 13, 15 & 20cm(5, 6, & 8”) blade lengths, a Wide and Narrow Straight and a Narrow Curved blade shape. Used for its names purpose to portion, part and remove bones in cuts of meat.
The Butchers Knife – 20, 25, 30 ,35cm(8, 10, 12 & 14”) blade lengths, with a Wide Straight blade shape. Ideal for cutting, chopping, slicing all cuts of meat, a butchers all-rounder.
The Steak Knife – 15 & 20cm(6 & 8”) blade lengths, a Wide or Narrow Curved blade shape. Featuring a long, sharp, slightly curved blade that can be used to cut different joints of meat close to the bone. The perfect knife for slicing large cuts of meat where the wide blade adds a greater cutting force.
The Skinning Knife – 15cm (6”) blade length and a Narrow Curved blade shape. Skinning knives make quick work of removing skin and hide, used in all processing areas, skinning and evisceration.
The Chefs Knife – 15, 20, 25 & 30cm (6, 8, 10 & 12” blade lengths, a Wide or Narrow Triangular and Wide Straight blade shapes. Can be used for absolutely anything from chopping meat to slicing fruit and vegetables. With a broad blade that curves upwards towards the tip allowing the knife to rock for fine chopping and mincing.
The Cleaver – 15 & 20cm (6 & 8”) blade lengths, a Wide Rectangular blade shape, Heavy weight to cut through almost anything, ideal for cutting lamb and pork chops and ribs.
Sharpening Steel – 25 & 30cm (10 & 12”) lengths, fine or knurled finish. Used to hone or align the edge of knife blades, the end result will be a sharper, more precise, faster cut and maintain the knife for longer.
Sharpening Stone – Double sided grit: 120 and 320. Stone size: Length: 200mm; Width: 50mm; Height: 25mm. (8” x 2” x 1”) Used to restore a super sharp cutting edge to knife blades that have dulled with use.