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Meat-Slicing Knives
These knives have a long, straight blade that produces even cuts when slicing cooked meat. They meet NSF/ANSI 2 for use with food.
Style B knives have a rubber grip that is comfortable to hold and reduces fatigue.
Chef's Knives
Chop, slice, dice, and mince with these multipurpose knives.
Knives with a rubber grip are comfortable to hold and reduce user fatigue.
Styles B and C meet NSF/ANSI 2, which is a food safety standard. Style C knives have a slip-resistant textured handle and a titanium-coated blade that is more durable than other blades.
Blade | Handle | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Style | Lg. | Lg. | Wd. | Material | Material | Color | Specifications Met | Features | Each | |
| B | 13" | 8" | 1 3/4" | Steel | Plastic | White | NSF/ANSI 2 | __ | 0000000 | 000000 |
| B | 13" | 8" | 1 3/4" | Steel | Plastic | White | NSF/ANSI 2 | Rubber Grip | 0000000 | 00000 |
| B | 15" | 10" | 1 3/4" | Steel | Plastic | White | NSF/ANSI 2 | __ | 0000000 | 00000 |
| C | 15 1/2" | 10" | 2 1/2" | Titanium-Coated Steel | Plastic | Gray | NSF/ANSI 2 | Textured Handle | 0000000 | 00000 |
Paring Knives
The short, narrow blade on these knives makes it easy to trim, peel, and slice with precision.
Knives with a rubber grip are comfortable to hold and reduce user fatigue.
Knives with a textured handle are slip resistant.
Styles B-D meet NSF/ANSI 2 standards for food equipment. Style D have a titanium-coated blade that is more durable than other blades.
Blade | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Style | Lg. | Lg. | Wd. | Material | Handle Material | Specifications Met | Features | Choose a Handle Color | Each | |
| B | 7 1/2" | 3 1/4" | 9/16" | Steel | Plastic | NSF/ANSI 2 | __ | White | 0000000 | 00000 |
| B | 7 1/2" | 3 1/4" | 9/16" | Steel | Plastic | NSF/ANSI 2 | Rubber Grip | White | 0000000 | 0000 |
| C | 7 1/2" | 3 1/4" | 9/16" | Steel | Plastic | NSF/ANSI 2 | __ | White | 0000000 | 0000 |
| C | 7 1/2" | 3 1/4" | 9/16" | Steel | Plastic | NSF/ANSI 2 | Rubber Grip | White | 0000000 | 0000 |
| C | 7 1/2" | 3 1/4" | 9/16" | Steel | Plastic | NSF/ANSI 2 | Textured Handle | 000000 | 0000 | |
| D | 7" | 2 1/2" | 1/2" | Titanium-Coated Steel | Plastic | NSF/ANSI 2 | Textured Handle | Gray | 0000000 | 00000 |
| E | 8" | 3 1/2" | 9/16" | Steel | Plastic | __ | __ | White | 0000000 | 00000 |
Food Service Utility Knives
Often used for slicing soft fruits and vegetables, the blade on these knives is narrower than a chef's knife and longer than a paring knife.
Knives with a rubber grip are comfortable to hold and reduce user fatigue.
Style A meet NSF/ANSI standards for food equipment.
Butcher Knives
Slice, dice, and cut large pieces of meat.
Knives with a plastic handle meet NSF/ANSI 2 standards for food equipment.
Boning Knives
The curved, narrow blade can maneuver along bones to separate them from meat.
Knives with a textured handle are slip resistant.
Knives with a rubber grip are comfortable to hold and reduce user fatigue.
Styles B-F meet NSF/ANSI 2 standards for food equipment. Style E have a titanium-coated blade that is more durable than other blades.
Blade | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Style | Lg. | Lg. | Wd. | Material | Handle Material | Environment | Specifications Met | Features | Choose a Handle Color | Each | |
| B | 11" | 6" | 11/16" | Steel | Plastic | Food Industry | NSF/ANSI 2 | __ | White | 0000000 | 000000 |
| B | 13" | 8" | 7/8" | Steel | Plastic | Food Industry | NSF/ANSI 2 | __ | White | 0000000 | 00000 |
| C | 9" | 4 1/2" | 5/8" | Steel | Plastic | Food Industry | NSF/ANSI 2 | __ | White | 000000 | 00000 |
| C | 10 1/2" | 6" | 11/16" | Steel | Plastic | Food Industry | NSF/ANSI 2 | __ | White | 0000000 | 00000 |
| C | 11" | 6" | 11/16" | Steel | Plastic | Food Industry | NSF/ANSI 2 | Textured Handle | 000000 | 00000 | |
| D | 11" | 6" | 11/16" | Steel | Plastic | Food Industry | NSF/ANSI 2 | Rubber Grip | White | 0000000 | 00000 |
| E | 10 1/2" | 5" | 3/4" | Titanium-Coated Steel | Plastic | Food Industry | NSF/ANSI 2 | Textured Handle | Gray | 0000000 | 00000 |
| F | 11" | 6" | 11/16" | Steel | Plastic | Food Industry | NSF/ANSI 2 | Rubber Grip | White | 0000000 | 00000 |
Bread Knives
A serrated edge allows these knives to cut through bread without tearing. They have a rubber grip that is comfortable to hold and reduces user fatigue. All meet NSF/ANSI 2 standards for food equipment.
Fillet Knives
Similar to boning knives but with a more flexible blade, these knives are used to prepare fish.
Knives with a rubber grip are comfortable to hold and reduce user fatigue.
Styles B and C meet NSF/ANSI standards for food equipment.
Blade | Handle | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Style | Lg. | Lg. | Wd. | Material | Material | Color | Specifications Met | Features | Each | |
| B | 12" | 7" | 5/8" | Steel | Plastic | White | NSF/ANSI 2 | __ | 0000000 | 000000 |
| B | 13" | 8" | 5/8" | Steel | Plastic | White | NSF/ANSI 2 | __ | 0000000 | 00000 |
| B | 13" | 8" | 5/8" | Steel | Plastic | White | NSF/ANSI 2 | Rubber Grip | 0000000 | 00000 |
| C | 11" | 6" | 11/16" | Steel | Plastic | White | NSF/ANSI 2 | Rubber Grip | 0000000 | 00000 |