Specialized Slaughter Knife
Slaughter-specific knives are suitable for all process steps such as exsanguination after stunning, skinning, deboning and cutting of cattle, pigs, sheep and poultry, and are essential professional tools for modern slaughterhouses and meat processing plants.
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Professional Slaughter Knife Series Product Introduction
Efficient, Safe, and Durable Cutting Solutions Designed for Modern Slaughterhouses
1. Product Overview
This series of professional slaughter knives is meticulously crafted using German specialty steel and ergonomic technology, specifically designed for precision cutting, efficient operation, and hygienic safety in livestock and poultry slaughtering lines. Suitable for the entire process of post-stunning bleeding, skinning, deboning, and segmenting of cattle, pigs, sheep, and poultry, these are essential professional tools for modern slaughterhouses and meat processing plants.
2. Core Technical Advantages
| Advantage Dimension | Specific Description |
|---|---|
| Material & Craftsmanship | Blade made of 5Cr15MoV high-carbon stainless steel, hardness HRC 55-58, balancing sharpness and toughness; blade edge undergoes -196°C cryogenic treatment, increasing wear resistance by 300%. |
| Hygienic Design | Seamless one-piece construction, no riveted gaps, easy to clean and stain-resistant; handle made of anti-slip, antibacterial TPE material, compliant with FDA food contact standards. |
| Safety Features | Equipped with anti-cut guard hook and finger-sleeve style handle to reduce operational risks; sheath includes self-locking buckle to prevent accidental slippage. |
| Professional Classification | Categorized by slaughtering stage: bleeding knives, skinning knives, boning knives, segmenting knives, joint knives, etc. Each type is optimized for specific operational mechanics. |
3. Main Product Models and Applications
| Model | Name | Blade Length/Thickness | Core Application | Suitable For |
|---|---|---|---|---|
| SB-01 | Bleeding Dagger | 180mm / 2.5mm | Precise puncture of carotid artery for rapid bleeding | Cattle, pigs, sheep |
| SP-02 | Curved Skinning Knife | 200mm / 2.0mm | Separates skin from subcutaneous tissue without damaging carcass | Cattle, sheep, deer |
| DB-03 | Multi-purpose Boning Knife | 150mm / 1.8mm | Fine deboning, maximizing meat retention | Pigs, poultry, fish |
| JC-04 | Joint Separation Knife | 120mm / 2.2mm | Quickly severs ligaments and cartilage | Poultry, lambs |
| HS-05 | Heavy-duty Splitting Cleaver | 250mm / 3.5mm | Splitting ribs, spine | Cattle, pigs |
4. Human-Centric Design Highlights
- Anti-Fatigue Handle: Modeled based on ergonomic data, offering a comfortable grip that reduces hand fatigue during prolonged use.
- Color-Coded Management: Handles color-coded by function (red: bleeding, blue: segmenting, yellow: boning) to prevent cross-contamination.
- Smart Sharpening System Support: Compatible with optional automatic knife sharpener to maintain optimal blade angle (22°±1°).
5. Quality Control and Certifications
- Testing Standards: Compliant with ISO 8442-5 safety standards for food processing knives.
- Hygiene Certification: Certified by NSF for international food safety, supports high-temperature and high-pressure sterilization.
- Durability Guarantee: Blade retains sharpness for ≥6 months under normal use; blade body comes with a 3-year warranty.
6. Service Support
- Customization Service: Custom knife dimensions and materials available for specific slaughter processes (e.g., Halal, organic slaughter).
- Training Support: On-site training provided for knife usage, maintenance, and sharpening techniques.
- Global Supply Chain: Supports bulk exports and offers OEM/ODM services.
7. Applicable Scenarios
- Large-scale slaughtering and processing enterprises
- Central meat processing kitchens
- On-site slaughtering facilities in farms
- Food inspection and quarantine institutions
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Professional Tools Define Precision Slaughter.
